Warm Marinated Greek Salad with Seared Tuna
With the sun finally out, salad season has arrived and this one is a belter!
This recipe is all about flavour - the tomatoes are pan-roasted in a little ground coriander and then the dressing is made from the pan juices, good oil, orange, lemon and honey. I have served mine with seared tuna but you could add feta, halloumi, white fish or even chicken.
Warm Marinated Greek Salad with Seared Tuna
Serves 4
4 tbsp olive or rapeseed oil, plus a little extra
1 tbsp ground coriander
800g baby plum tomatoes, quartered
Finely grated zest and juice of 1 lemon and 1 orange
2 tbsp runny honey
1 cucumber, peeled, deseed and sliced
4 large handfuls baby spinach
180g mixed olives
4 tuna steaks
sea salt and freshly ground black pepper
Heat 2 tbsp oil in a medium frying pan with a lid over a medium heat, add the coriander and tomatoes and cook for 5 minutes. Turn the heat down to low, season with salt and pepper, cover and cook for 5 minutes more. Using a slotted spoon, transfer the tomatoes to a large bowl.
Add the finely grated zest and juice of 1 lemon and 1 orange, the rest of the oil and the honey to the pan. Mix well to make a dressing and season with salt and pepper, then leave to cool slightly. Add the cucumber to the bowl with the tomatoes along with the spinach leaves and olives. Use a rubber spatula to scrape all of the dressing from the pan and drizzle it over the salad.
Return the pan to the heat, turning it up to high, then drizzle the tuna steaks with a little oil, rubbing all over. Cook the tuna in the hot pan for 1 minute on each side. Season with salt and pepper, slice and then serve with the warm salad.
This recipe is all about flavour - the tomatoes are pan-roasted in a little ground coriander and then the dressing is made from the pan juices, good oil, orange, lemon and honey. I have served mine with seared tuna but you could add feta, halloumi, white fish or even chicken.
Warm Marinated Greek Salad with Seared Tuna
Serves 4
4 tbsp olive or rapeseed oil, plus a little extra
1 tbsp ground coriander
800g baby plum tomatoes, quartered
Finely grated zest and juice of 1 lemon and 1 orange
2 tbsp runny honey
1 cucumber, peeled, deseed and sliced
4 large handfuls baby spinach
180g mixed olives
4 tuna steaks
sea salt and freshly ground black pepper
Heat 2 tbsp oil in a medium frying pan with a lid over a medium heat, add the coriander and tomatoes and cook for 5 minutes. Turn the heat down to low, season with salt and pepper, cover and cook for 5 minutes more. Using a slotted spoon, transfer the tomatoes to a large bowl.
Add the finely grated zest and juice of 1 lemon and 1 orange, the rest of the oil and the honey to the pan. Mix well to make a dressing and season with salt and pepper, then leave to cool slightly. Add the cucumber to the bowl with the tomatoes along with the spinach leaves and olives. Use a rubber spatula to scrape all of the dressing from the pan and drizzle it over the salad.
Return the pan to the heat, turning it up to high, then drizzle the tuna steaks with a little oil, rubbing all over. Cook the tuna in the hot pan for 1 minute on each side. Season with salt and pepper, slice and then serve with the warm salad.
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