Seared Tuna with Green Olive Smash July 20, 2020

This flavour-packed seared tuna salad sings the praises of the Mediterranean diet. Check out the original recipe here. 

INGREDIENTS

  • 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 tablespoons extra virgin olive oil, plus extra to brush and drizzle
  • 2 x 180g tuna steaks
  • Grated ricotta salata, to serve

GREEN OLIVE SMASH

  • 1 cup (120g) pitted Sicilian olives or other green olives, roughly chopped
  • 1/4 cup (35g) pistachio kernels, roughly chopped
  • 1 long green chilli, roughly chopped
  • 1 small garlic clove, roughly chopped
  • 1/3 cup (80ml) extra virgin olive oil

METHOD

  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 fry pan 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.

Categories: Recipes
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