This tuna salad is an adaptation from one that I'd tasted a while back. A friend had made it as a quick dinner before we headed out for a property viewing near Sydenham Hill in South East London. It is light, refreshing, yet filled with lots of protein to last you longer.
- 100g bag of Italian Style Salad leaves (or salad leaves of your choice)
2 slices of Tuna Steaks (approx. 200g)
Handful of Pistachio Nuts (shelled, roughly chopped / crushed)
Handful of Brazil Nuts (roughly chopped / crushed)
Handful of Cashew Nuts (roughly chopped / crushed)
Handful of Mixed Seeds (Sunflower, Pumpkin, Linseed, Sesame Seeds)
Handful of Mixed Dried Fruits (Raisins, Sultanas, Cranberries)
4 tsp Capers
2-3 swigs Olive Oil
- Rub tuna steaks with sea salt, wash off with water, then pat dry with kitchen towel. Season with salt and pepper on both sides.
Heat up frying pan with 1-2 tablespoons of olive oil, then fry tuna steaks (to your individual preference).
Whilst the tuna is in the pan, empty bag of salad leaves into mixing bowl.
Crush or roughly chop up all the nuts - I find a pestel and mortar very handy for this job.
When tuna is ready, chop them up into cubes of approx. 2cm x 2cm. Add chopped tuna chunks into mixing bowl.
Sprinkle crushed nuts, mixed seeds, mixed fruits, and capers over the top.
Drizzle olive oil over the salad mix, stir well to evenly coat.
Season to personal taste and serve with your choice of bread.
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