Tuna orange and herb salad recipe

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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.


Serves 4

8 tbsp olive oil
4 room temperature tuna steaks (approx. 120g each)
3 oranges
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

Related Projects
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt
Sabich Salad John Gregory-Smith recipessyrain lamb stew john gregory-smith