Grilled tuna with a Moroccan spiced raw vegetable salad
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Grilled tuna with a Moroccan spiced raw vegetable salad
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INGREDIENTS
450 g Yellowfin tuna loin
6 pinch(es) Maldon salt
6 Turn Freshly ground black pepper
770 ml olive oil
0.5 whole Red cabbage(s)
1 whole Fennel
3 whole Orange(s)
1 bunch Rocket
100 g Cherry tomato(es)
1 whole Carrot(s)
100 g Chick pea(s)
0.5 whole Red onion(s)
0.25 bunch fresh coriander
0.25 bunch Fresh mint
0.25 bunch Flat leaf parsley
1 whole Garlic clove(s)
1 whole Red chilli(s)
10 g Cumin seed(s)
10 g Coriander seeds
1 whole nutmeg
2 g Ground cinnamon
1 whole Lemon(s)
3 pinch(es) Fine salt
 

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DIRECTIONS
01
Portion the tuna loin into 75g portions

02
Preheat the char-grill until hot

03
Finely slice the red cabbage and season with a generous pinch of salt

04
Leave the cabbage in a colander to allow any juices to drain away

05
Segment the oranges

06
Peel and grate the carrot

07
Pick the rocket leaves and discard any that are damaged

08
Wash the rocket in iced water and then spin in a salad spinner to dry

09
Pick the leaves from the herbs and roughly chop

10
Peel and finely dice the red onion

11
Cut the cherry tomatoes in half

12
Finely slice the red chilli

13
Remove the skin from the garlic and puree the flesh with a pinch of salt

14
Cut the fennel in half, remove the tough core and then finely slice the fennel using a mandolin

15
Season the fennel with a pinch of salt, place in a sieve and allow to wilt

16
For the dressing: heat a frying pan and add the whole spices

17
Cook for a few minutes in the pan until they begin to release their fragrance

18
Take out of the pan and pound the spices in a pestle and mortar

19
Add the cinnamon and a generous grating of nutmeg

20
Stir in the olive oil and juice from a lemon and season with salt and pepper

21
Dress the cabbage, garlic tomatoes, red onion, grated carrot and chick peas with half of the dressing and the chopped herbs

22
Season with salt and pepper

23
Place neat piles of the salad in the middle of your plate and top with some of the wilted fennel

24
Cook the tuna

25
Season the tuna with salt and pepper and a drizzle of oil

26
Cook for 1 minute on each side

27
Place on top of the salad

28
Place the orange segments around the plate and drizzle with the remaining dressing

29
Finish with a sprinkling of chopped chilli and a few rocket leaves.

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