Seared tuna, zucchini and lemon salad with green olive smash

Cooking Fish Seared tuna, zucchini and lemon salad with green olive smash

Try this luscious seared tuna salad, packed with flavour but light on cals.

Lables: Low kilojoule Low sugar Egg free Gluten free Shellfish free Soy free Wheat free
  1. For the green olive smash, place all the ingredients in a small food processor and pulse until a coarse paste. Season to taste and set aside until ready to serve.
  2. Combine the zucchini, cannellini beans, parsley and lemon segments in a bowl. Season and toss with 2 tbs oil. Set aside.
  3. Brush tuna with oil, season and cook in a large frypan over high heat for 1 minute each side and 10 seconds on each edge to seal, then set aside, loosely covered with foil, to rest for 3 minutes. Thinly slice.
  4. Divide zucchini salad among 4 plates and top with tuna, green olive smash and ricotta salata. Drizzle with oil and season with freshly ground black pepper.

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2 zucchinis, thinly sliced into ribbons
400g can cannellini beans, rinsed, drained
1/2 bunch flat-leaf parsley, leaves picked
1 lemon, peeled, white pith removed, flesh segmented
2 tbsp extra virgin olive oil, plus extra to brush and drizzle
2 x 180g tuna steaks
Grated ricotta salata, to serve
1 cup pitted Sicilian olives or other green olives, roughly chopped
1/4 cup pistachio kernels, roughly chopped
1 long green chilli, roughly chopped
1 small garlic clove, roughly chopped
1/3 cup extra virgin olive oil

Adv

Autors
Preparation time
15
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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