The West

Seared tuna salad
Picture: Iain Gillespie

Serves 4

400g cos lettuce leaves

1 Lebanese cucumber, sliced thinly

1 punnet cherry tomatoes, halved

1 small white salad onion, finely sliced

3 boiled eggs, halved

1 green capsicum, cut into thin strips

handful fresh basil leaves

200g stringless beans, trimmed, steamed

8 cooked chat potatoes, halved

1 small jar anchovy fillets, drained

300g piece sashimi-grade tuna

1 tsp cracked pepper

1 tbsp olive oil


6 tbsp good extra virgin olive oil

2 tbsp white wine vinegar

1 tsp Dijon mustard

pinch sugar

pinch sea salt

Arrange all the salad ingredients on a plate or platter down to tuna. Coat the tuna in cracked pepper. Heat the oil in a frying pan on high. Sear the tuna for a minute or two on each side. The tuna should be rare. Rest for 10 minutes then finely slice. Arrange the tuna slices over the salad. Combine the dressing ingredients and drizzle over the salad as required.

The West Australian

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