Spicy Seared Tuna Salad

Pesto Princess © Tuna Salad

spicy-seared-tuna-salad

Hello #LoyalRoyals,

Every time I call on my local fishmonger, I vow to do it more often! I love chatting about what’s just been caught, the sustainability of each catch and asking for recipe top tips. Our recipe for spicy seared tuna is ready and waiting for you to test drive as temperatures soar and the white wine chills.

If you can’t get your hands on SASSI green-listed tuna, try another firm fish or even chicken – as always, our recipes are created with kitchen adventures in mind and we are certainly not looking over your shoulder to see what you sub in or out! Enjoy it.

With love from all at the Palace,
HRH Kathleen

PS If you can’t get your hands on SASSI green-listed tuna, try another firm fish or even chicken – as always, our recipes are created with kitchen adventures in mind and all your creative substitutions have our royal approval 😉

You will need

For the salad
100 g wild rocket
1 large zucchini, sliced thinly
2 avocados, pitted, peeled and sliced
500 g tuna steak

For the dressing
100 ml olive oil
1/2 small red onion, finely chopped
50 ml rice wine vinegar*
3 tsp Pesto Princess Coriander & Chilli Pesto
Salt and freshly ground black pepper

For the tuna marinade
3 Tbsp soya sauce
2 Tbsp Pesto Princess Coriander & Chilli Pesto

*Use apple cider vinegar if you don’t have rice wine vinegar in your store cupboard. 

Pesto Princess © Tuna Salad
How to

1. For the marinade: mix together the soya sauce and Pesto Princess Coriander & Chilli Pesto. Pour over the tuna steaks and leave to marinade at room temperature for about 30 minutes

2. Make the dressing by combining the olive oil, red onion, rice vinegar, Pesto Princess Coriander & Chilli Pesto and seasoning in a bowl and whisk until it thickens.

3. Heat 2 tablespoons of olive oil in a non-stick pan over high heat. Sear the tuna for about 2 minutes per side then transfer to a cutting board and slice into thin slices.

4. In a medium bowl, toss the wild rocket and zucchini with 3-4 tablespoons of dressing. Place a large handful of salad onto a plate and top with sliced tuna and avocado. Drizzle with a little more dressing and serve with a crisp white wine.

Feeds 4

Recipe and food styling by Michelle Parkin.

Michael Olivier’s Choice

Boland Cellar One Formation White Blend 2016

The team at Boland Cellar, under cellar master Johan Joubert, is a master at blending and here you have a wonderful 2016 expression of Chenin Blanc, Sauvignon Blanc and Viognier. A perfect match for the flavours of this tuna salad.

It looks like Packed with a cork closure in a Burgundy shaped bottle with an elegant label. In the glass, a gem bright, pale straw colour.

It smells like Classic Chenin Blanc whiffs, and the aromatic Viognier demands a sip.

It tastes like Bright fruited, palate-filling and in great balance from entry to the long zippy aftertaste.

www.michaelolivier.co.za



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