Packed with zesty flavours, my tuna orange and herb salad makes the perfect light lunch or simple supper on a hot summer’s evening. I love to serve the tuna really rare, coral pink in the middle, searing the steaks on a fiercely hot griddle pan. If you prefer yours more well done, just cook them for a bit longer.
- Heat a griddle pan over a high heat. Brush half the olive oil over both sides of the tuna steaks and season well with salt and pepper. Sear for 30-60 seconds a side until charred on the outside and pink in the middle.
- Meanwhile, make the dressing. Whisk the juice of an orange, the lemon, mustard, sugar and a good pinch of salt and pepper together with the remaining olive oil.
- Tip the herbs, spring onions, lentils and capers into a mixing bowl. Segment the remaining oranges and add to the salad. Pour over three quarters of the dressing and toss together. Divide between four plates.
- Slice the tuna and arrange over the salad. Drizzle the remaining dressing over the tuna. Garnish with the pine nuts and sumac and serve immediately.
8 tbsp olive oil
4 room temperature tuna steaks (approx. 120g each)
The juice of a lemon
2 tsp English mustard
2 tsp caster sugar
2 handfuls of finely chopped dill leaves
2 handfuls of finely chopped parsley leaves
6 spring onions, finely chopped
1 tin green lentils, rinsed and drained
2 tbsp capers, drained
40g toasted pinenuts
1 tsp sumac
Salt and pepper