This is such a deliciously light dish, packed full of flavour and quivering with delight.
That might make this tuna salad sound a little fifty shades but honestly this salad would think of no such thing. Now, like most of the best things, this is seriously easy to make and looks as pretty as a picture.
Anyone who knows me well will know that I am obsessed with making lists. I have notebooks scattered around the house, in every handbag I own, beside my bed, under my bed. You name it and I probably have a notebook there. I make lists about making lists. Sometimes, my love of lists stretches so far that I make a list of tasks I have already completed, just so I can have the satisfaction of crossing them out on the list. Help!
So, as an ode to my love of lists. Here are some descriptive words about this salad. I hope you enjoy it. Not quite a poem, actually definitely not a poem. It’s a list.
I hope you enjoyed that.
So, this salad is a extended version of my seared tuna and coriander pesto canapés. Have you tried them? If not, you must! They are always a huge hit at the canape parties I cater for. Coriander just goes so beautifully well with the tuna and the nuttiness from the sesame seeds both seared and not takes it from lovely to sublime.
- 1 good quality tuna steak (Because you are only searing it, you want to make sure you buy a really good quality, sushi grade if you can. I have an amazing local fishmonger who has the best tuna around!)
- 100g sesame seeds
- 50g nigella seeds / black onion seeds
- pinch of wasabi powder
- good handful of coriander
- glug of olive oil, about 50ml
- 1 clove garlic, crushed
- 1 red chilli finely chopped
- 50g sesame seeds
- two handfuls of salad leaves
- 1 large carrot
- 1 cucumber
- First tip your sesame seeds, onion seeds and a sprinkling of wasabi powder into a bowl and roll the tuna into the mixture. Press down on all sides so that the tuna is well coated.
- Heat a little oil in a non stick frying pan until smoking hot. Then fry the tuna for 25 seconds on each side.
- Once it is cooked, put to one side and get on with making the coriander pesto.
- For the coriander pesto just pop the coriander, crushed garlic, chopped chilli and a nice glug of olive oil into the food processor. Blend until it is roughly chopped up, but not too much of a smooth puree, I like it still with a bit of a texture. Add a little more oil, so that it is drizzling consistency. Then , add the sesame seeds and give it a stir. Don't blend it once the sesame seeds are in as they will all get broken up and we don't want that.
- Now, use a julienne peeler to slice the carrots and cucumber into noodle strips. If you are a fancy pants and have a spiralizer...now is the time to whip it out. If you have neither of these two things, don't panic! You can just use a normal vegetable peeler to peel the veggies into pappardelle strips.
- Arrange the salad leaves on the plate and top with a tangle of the vegetable ribbons.
- Then slice your tuna steak lengthways into long strips. This is much easier if you have a sharp kitchen knife. Trust.
- Arrange on the plate and drizzle over the coriander dressing.
If you have left over coriander pesto, which you could easily, it keeps in the fridge for 4-5 days. I love it stirred through roasted vegetables, or added to a stir fry for an instant hit of flavour.
Now, time to dig in. Twirl those vegetables round your fork and enjoy! x