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
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.
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
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.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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