WHITE BEAN & TUNA SALAD WITH TOMATOES ON THE VINE
Servings: 4
Ingredients
4 x 125g fresh tuna steaks
Dash of NOMU Extra Virgin Olive Oil
NOMU Seafood & Fish Grinder
300g vine tomatoes
4 mini cucumbers
Handful Italian parsley, stalks removed
375g tin cannellini beans, drained
125g baby spinach
Dressing:
1 tbsp NOMU Extra Virgin Olive Oil
2 tbsp lemon juice
5 ml sugar
NOMU Sea Salt and NOMU Black Pepper
Directions
Rub the tuna steaks with Olive Oil and a few generous grindings of
NOMU Seafood & Fish Grinder. Heat a griddle pan until smoking and sear the tuna on both sides, being careful not to overcook the steaks. Set aside to cool.
Place the tomatoes in a pan, drizzle with some Olive Oil and sauté until blistered. Remove from the pan and set aside.
For the dressing, whisk together 1 tbsp Olive Oil, lemon juice and sugar, and season with salt and pepper. Squash in 4 of the roasted vine tomatoes and mix well to combine.
Using a vegetable peeler, peel the cucumbers into ribbons. Cut the seared tuna into large chunks and place in a bowl with the cucumber, parsley, cannellini beans and baby spinach. Drizzle generously with salad dressing, tossing gently to combine.
Serve the salad with the remaining tomatoes on the side.
Ingredients
4 x 125g fresh tuna steaks
Dash of NOMU Extra Virgin Olive Oil
NOMU Seafood & Fish Grinder
300g vine tomatoes
4 mini cucumbers
Handful Italian parsley, stalks removed
375g tin cannellini beans, drained
125g baby spinach
Dressing:
1 tbsp NOMU Extra Virgin Olive Oil
2 tbsp lemon juice
5 ml sugar
NOMU Sea Salt and NOMU Black Pepper
Directions
Rub the tuna steaks with Olive Oil and a few generous grindings of
NOMU Seafood & Fish Grinder. Heat a griddle pan until smoking and sear the tuna on both sides, being careful not to overcook the steaks. Set aside to cool.
Place the tomatoes in a pan, drizzle with some Olive Oil and sauté until blistered. Remove from the pan and set aside.
For the dressing, whisk together 1 tbsp Olive Oil, lemon juice and sugar, and season with salt and pepper. Squash in 4 of the roasted vine tomatoes and mix well to combine.
Using a vegetable peeler, peel the cucumbers into ribbons. Cut the seared tuna into large chunks and place in a bowl with the cucumber, parsley, cannellini beans and baby spinach. Drizzle generously with salad dressing, tossing gently to combine.
Serve the salad with the remaining tomatoes on the side.
Ingredients
4 x 125g fresh tuna steaks
Dash of NOMU Extra Virgin Olive Oil
NOMU Seafood & Fish Grinder
300g vine tomatoes
4 mini cucumbers
Handful Italian parsley, stalks removed
375g tin cannellini beans, drained
125g baby spinach
Dressing:
1 tbsp NOMU Extra Virgin Olive Oil
2 tbsp lemon juice
5 ml sugar
NOMU Sea Salt and NOMU Black Pepper
Directions
Rub the tuna steaks with Olive Oil and a few generous grindings of
NOMU Seafood & Fish Grinder. Heat a griddle pan until smoking and sear the tuna on both sides, being careful not to overcook the steaks. Set aside to cool.
Place the tomatoes in a pan, drizzle with some Olive Oil and sauté until blistered. Remove from the pan and set aside.
For the dressing, whisk together 1 tbsp Olive Oil, lemon juice and sugar, and season with salt and pepper. Squash in 4 of the roasted vine tomatoes and mix well to combine.
Using a vegetable peeler, peel the cucumbers into ribbons. Cut the seared tuna into large chunks and place in a bowl with the cucumber, parsley, cannellini beans and baby spinach. Drizzle generously with salad dressing, tossing gently to combine.
Serve the salad with the remaining tomatoes on the side.
Ingredients
4 x 125g fresh tuna steaks
Dash of NOMU Extra Virgin Olive Oil
NOMU Seafood & Fish Grinder
300g vine tomatoes
4 mini cucumbers
Handful Italian parsley, stalks removed
375g tin cannellini beans, drained
125g baby spinach
Dressing:
1 tbsp NOMU Extra Virgin Olive Oil
2 tbsp lemon juice
5 ml sugar
NOMU Sea Salt and NOMU Black Pepper
Directions
Rub the tuna steaks with Olive Oil and a few generous grindings of
NOMU Seafood & Fish Grinder. Heat a griddle pan until smoking and sear the tuna on both sides, being careful not to overcook the steaks. Set aside to cool.
Place the tomatoes in a pan, drizzle with some Olive Oil and sauté until blistered. Remove from the pan and set aside.
For the dressing, whisk together 1 tbsp Olive Oil, lemon juice and sugar, and season with salt and pepper. Squash in 4 of the roasted vine tomatoes and mix well to combine.
Using a vegetable peeler, peel the cucumbers into ribbons. Cut the seared tuna into large chunks and place in a bowl with the cucumber, parsley, cannellini beans and baby spinach. Drizzle generously with salad dressing, tossing gently to combine.
Serve the salad with the remaining tomatoes on the side.
