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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