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Seared tuna, zucchini and lemon salad with green olive smash
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Indulge in a flavorful, low-cal seared tuna salad.
Ingredients:
  • 2 zucchinis, thinly sliced into ribbons (see Notes)
  • 400g can cannellini beans, rinsed, drained
  • 1/2 bunch flat-leaf parsley, leaves picked
  • 1 lemon, peeled, white pith removed, flesh segmented
  • 36.40 gm extra virgin olive oil, plus extra to brush and drizzle
  • 2 x 180g tuna steaks
  • Grated ricotta salata, to serve (see Notes)
  • 120g olive
  • 35g pistachio
  • 1 long green chilli, roughly chopped
  • 1 small garlic clove, roughly chopped
  • 80ml olive oil
Instructions:
  • In a small food processor, blend the ingredients until a chunky paste forms. Season to your liking and set aside until serving.
  • In a bowl, mix together the zucchini, cannellini beans, parsley, and lemon segments. Drizzle with 2 tablespoons of oil, season with salt and pepper, and give it a good toss. Set aside for later.
  • Coat the tuna in oil, season generously, and sear in a large frypan over high heat for 1 minute on each side and 10 seconds on each edge to lock in juices. Set aside, cover loosely with foil, and let rest for 3 minutes before thinly slicing.
  • Plate the zucchini salad on 4 plates, layer with tuna, green olive smash, and ricotta salata. Finish with a drizzle of oil and a sprinkle of freshly ground black pepper.

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