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Tuna with oregano and warm cauliflower and olive salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Seared tuna steaks atop a cozy cauliflower and olive salad for a gourmet delight.
Ingredients:
  • 125.00 ml oregano leaves
  • 2 garlic cloves, peeled
  • 2 anchovy fillets, drained
  • 60ml olive oil
  • 4 (about 600g) tuna steaks
  • 400g cauliflower, cut into florettes
  • 40g olive
  • 1/2 red onion, thinly sliced
  • 125.00 ml flat-leaf parsley leaves
  • Baby spinach leaves or green salad, to serve
Instructions:
  • In a mortar, pound oregano, garlic, and anchovy until a smooth paste forms. Alternatively, use a small food processor or finely chop with a sharp knife. Stir in oil, lemon juice, salt, and pepper. Spread 1 tablespoon of the oregano dressing on tuna steaks, then let sit for 3 minutes to develop flavors.
  • Boil the cauliflower in a saucepan for 3-4 minutes until tender. Drain. Combine cauliflower, olives, onion, parsley, and half of the dressing in a large bowl, tossing gently to mix.
  • Preheat a spacious non-stick pan on medium-high heat. Cook the tuna for 2-3 minutes per side for medium rare, or until it reaches your desired level of doneness. Plate the tuna, pour over the leftover dressing, and serve alongside a cozy cauliflower salad and fresh baby spinach leaves, if preferred.

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