Yellow Fin Tuna Salad
Nov 29th, 2007 by Dani
A divine big steak of yellow fin tuna caught my roving eye at the market this morning. Fresh in off the boat too. I had dreams of it being good enough to make a carpaccio. I brought it home and froze it for half an hour so as to slice it more easily, sliced off a paper thin slice and tasted. Unfortunately, delicious though it was, it wasn’t carpaccio quality. Never mind, the Bread Winner is not mad on raw fish so one of us will be more satisfied rather than less.
Yellow Fin Tuna Salad
Curly leaf lettuce leaves
Rocket leaves
Vietnamese mint leaves
1/2 cucumber, julienned
1 tomato sliced very thinly
1/2 red onion, sliced very thinly
100g fetta, finely shaved
yellow fin tuna steak
3 tablespoons capers
1 lemon juiced
1/4 cup extra virgin olive oil
1 tablespoon finely grated ginger
Slice tuna steak into very thin slices. Freeze for half an hour first to make it easier. Mix olive oil, lemon juice, ginger and capers in a jar and pur over tuna. Refrigerate for an hour or two.
On a platter, layer lettuce, rocket, Vietnamese mint, cucumber, tomato, onion and half the fetta.
Very quickly sear tuna strips in a hot pan. Make sure there is still some pink in the fish. Scatter over salad, top with remaining fetta and dress with marinade.
