Tuesday, 17 March 2015
Tuna Steak Salad with Chili Jam
A super lunch or light supper. Really tasty, very healthy and no carbs.
2 Fresh Tuna Steaks
1 Teaspoon of Paprika
1 Little Gem Lettuce, shredded
2 Spring Onions, peeled and chopped
6 Whole Cherry Tomatoes
A Handful of Black Pitted Olives
4 Artichoke Hearts (You can buy jars of them on the Antipasti shelf of most supermarkets)
Roughly 3 inches of cucumber, peeled and diced (rather than sliced)
1 Red Pepper Chopped
A few chunks of feta cheese
1 Table Spoon of Dried Oregano
A Small Jar of Chili Jam
Start with the salad as that takes the most time. Wash everything you are going to use in cold water, and peel and chop to your heart's desire. Then in a bowl mix your lettuce, red pepper, spring onion, artichoke hearts, cucumber, olives and feta cheese. Sprinkle over it the oregano, season with salt and pepper then drizzle generously with sweet, extra virgin olive oil. Make sure its all been mixed thoroughly so all the leaves have a coating of herbs and oil.
Warm a skillet (or small frying pan) over a medium to high heat. Lay out your raw tuna steaks, rub olive oil into both sides, season with salt, pepper and paprika on both sides and then pop into your frying pan. When the steaks have been frying for 1 minute, turn them over. After both sides have had their minute, remove from the heat and place on a chopping board.
Dish up your mixed salad onto 2 plates, slice your tuna steaks (hopefully revealing a pink interior) and lay on top of the salad. To give it some sweet heat, serve with a dollop of chili jam on each. Enjoy with a crisp white wine (eg pinot grigio)