Pistachio-crusted seared tuna salad

Pistachio-crusted seared tuna salad

By
From
Anjum's Quick & Easy Indian
Serves
4
Cooking time
10 mins
Photographer
Lisa Linder

This is a special salad, memorably good to eat, easy to make and impressive to look at. It is the perfect lunch for entertaining. Great as a main course on a summer’s day for friends, or make a large platter for a group to share with other dishes.

For the salad

Ingredients

Quantity Ingredient
90g shelled pistachios
salt and freshly ground black pepper
2 large tuna steaks, each cut in half to make 4 portions
200g radishes, finely sliced
2 smallish courgettes, sliced into ribbons using a vegetable peeler
1 largish fennel bulb, finely sliced
large handful coriander leaves
small handful mint leaves
1/2 lemon, juiced
large pinch ground cumin
1 large red chilli, deseeded and chopped
1 tablespoon vegetable oil
100g mixed baby leaves

For the pistachio dressing

Quantity Ingredient
90g shelled pistachios
9 tablespoons olive oil
6 tablespoons lemon juice
large pinch caster sugar

Method

  1. Grind the pistachios for the salad coarsely, so some bits are more powdery and others remain chunky and crunchy. Set aside.
  2. Season the tuna on both sides.
  3. Blend together all the ingredients for the dressing with 6 tablespoons of water (I use a hand-held blender for this); taste and adjust the seasoning, adding a large pinch of freshly ground black pepper.
  4. Take a large bowl and throw in the radishes, courgettes, fennel, herbs, lemon juice, cumin and chilli. Toss with the dressing to coat well.
  5. Heat the oil in a large non-stick frying pan over a medium heat. Press the tuna into the ground pistachios to coat, turn and repeat on the other side. Add to the pan and cook undisturbed for one or two minutes, then turn over and cook for another one or two minutes, or until the tuna is cooked to your liking.
  6. Toss the leaves into the dressing and vegetables in the bowl and divide the salad between four plates. Top each portion with the pistachio-crusted tuna and serve.
Tags:
quick
easy
simple
fast
Indian
Anjum
Anand
midweek
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