Food & Drink

How To Make Tuna Salad With Lemon And Caper Dressing

Tuna Salad with Lemon and Caper Dressing Recipe. This tasty salad dish makes the most of the special flavour of pan-seared rare tuna in a tangy lemon-based dressing. Definitely not your typical salad fare. Enjoy our Tuna Salad with Lemon and Caper Dressing recipe. Enlarge

How To Make Tuna Salad With Lemon And Caper Dressing

Tuna Salad with Lemon and Caper Dressing Recipe. This tasty salad dish makes the most of the special flavour of pan-seared rare tuna in a tangy lemon-based dressing. Definitely not your typical salad fare. Enjoy our Tuna Salad with Lemon and Caper Dressing recipe.

Prep:
10m
Cook:
20m
Total:
30m
Serves:
4

Step 1: You will need

  • 500 g fresh tuna, cut into logs
  • 300 g green beans and a bowl of iced water
  • 1 romaine lettuce
  • 2 endive lettuce
  • 1 fennel bulb, finely sliced
  • 1 lemon, peeled and segmented
  • 3 tbsp capers
  • 70 ml olive oil
  • salt and freshly ground black pepper
  • 1 sharp knife
  • 1 chopping board
  • 1 brush
  • 1 frying pan
  • 1 med saucepan
  • 1 slotted spoon
  • 1 bowl

Step 2: Prepare the tuna

Brush all the sides of the tuna logs with olive oil and thoroughly season with salt and pepper.

Step 3: Sear the tuna

Heat a dry frying pan over a high heat. When it is hot, add the tuna. Sear each side of the tuna for fifteen to twenty seconds only. When all sides have been seared, remove the tuna from the pan.

Step 4: Blanch the beans

Into a pan of salted boiling water add the green beans and cook for two minutes. Use the slotted spoon to place the beans in a bowl of iced water. This will stop them cooking. Leave for three minutes then place onto a plate to drain.

Step 5: Make the dressing

Into a bowl add the lemon segments and the capers. Pour in the rest of the olive oil. Season with salt and pepper, mix together and leave the dressing to rest for ten minutes.

Step 6: Finish the salad

Place a leaf of the romaine lettuce on the plate and then place two leaves of the endive lettuce on top. Arrange some of the chopped fennel and a few of the blanched beans.

Cut the tuna logs into slices five millimeters thick. Place four of the tuna slices across the beans. Finally, spoon some of the dressing over the salad and use to decorate the plate.