Peach panzanella
Pair this salad with barbecued chicken as part of a summer menu. Made with peaches, mozzarella and a lemon and caper dressing, it's also great on its own
Seared tuna & cucumber salad
- Preparation and cooking time
- Prep:
- Cook:
- plus resting and 1 hr marinating
- Easy
- Serves 6-8
Skip to ingredients
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp cracked black pepper
- 1 tbsp sunflower oil
- 400g yellowfin tunasteaks
For the salad
- 3 cucumberpeeled, halved, deseeded and cut into ribbons or spiralised
- 1 mooli(or use extra breakfast radishes, see below), peeled and cut into ribbons or spiralised
- 8 breakfast radishtrimmed and finely sliced
- small piece gingerpeeled and cut into thin matchsticks
- 2 tbsp sushi gingerfinely chopped (optional)
- 2 sheets noricut into strips
- 3 tbsp mirin
- 2 limesjuiced
- large bunch corianderchopped
- 1 red chillideseeded and chopped
- 1 tbsp coriander seedstoasted and lightly crushed, to serve
For the dressing
- 4 tbsp natural yogurt
- 1 tsp soy sauce
- 1 tsp wasabior to taste
- 1 limejuiced
Nutrition: Per serving (8)
- kcal254
- fat11g
- saturates2g
- carbs9g
- sugars8g
- fibre3g
- protein29g
- salt1.9g
Method
step 1
Whisk the soy sauce, sesame oil and pepper together in a shallow dish. Heat the sunflower oil in a non-stick frying pan. Sear the steaks on both sides until cooked to your liking. Transfer to the dish with the marinade, then chill for 1 hr. Turn the steaks, then continue to chill until ready to assemble.
step 2
Tip all the veg into a large serving bowl with both types of ginger and the nori. Drizzle over the mirin and lime juice, then add the coriander and chilli. Toss and rest for 20 mins.
step 3
Make the dressing by whisking everything together. To serve, slice the tuna and arrange over the salad, then sprinkle over the coriander seeds and drizzle over the dressing.
