Tasty tuna steaks are served on a bed of warm cauliflower and olive salad in this gourmet meal.
Ingredients
- 1/2 cup oregano leaves
- 2 garlic cloves, peeled
- 2 anchovy fillets, drained
- 1/4 cup (60ml) extra virgin olive oil
- 1 tablespoon lemon juice
- 4 (about 600g) tuna steaks
- 400g cauliflower, cut into florettes
- 1/4 cup (40g) pitted kalamata olives, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup flat-leaf parsley leaves
- Baby spinach leaves or green salad, to serve
Method
- Step 1Place the oregano, garlic and anchovy in a mortar and gently pound with pestle until a smooth paste forms. (Alternatively, use a small food processor or finely chop with a sharp knife.) Stir in the oil and lemon juice and season with salt and pepper to taste. Place tuna steaks on a plate and spread with 1 tablespoon of the oregano dressing. Set aside for 3 minutes to develop the flavours.
- Step 2Cook the cauliflower in a medium saucepan of boiling water for 3-4 minutes or until just tender. Drain well. Place the cauliflower, olives, onion, parsley and half the remaining dressing in a large bowl and gently toss to combine.
- Step 3Heat a large non-stick frying pan over medium-high heat. Add the tuna and cook for 2-3 minutes each side for medium or until cooked to your liking. Place tuna on serving plates, drizzle with remaining dressing and serve with warm cauliflower salad and baby spinach leaves, if desired.
Nutrition
1373 kj
Energy
17g
Fat Total
3g
Saturated Fat
38g
Protein
307.14mg
Sodium
3g
Carbs (sugar)
4g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Cynthia Black
- Image credit: Rob Palmer
- Publication: Notebook:
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