Seared Tuna with Eggplant & Grilled Capsicum Salad

Warm salads for the win! This one is divine & served with some beautiful seared tuna...you're set!

24th March 2016

Recipe by Andrew

Photography & Words by Sophie

Dad has been making a lot of these kind of meals recently and no one is complaining because they are so incredibly delicious and not-to-mention, very healthy. The perfect combination really!

Warm salads are so versatile and make coming up with fresh weeknight dinner/weekend lunch ideas super easy. This combination of eggplant & grilled capsicum is such a winner, then paired with a beautiful fresh tuna steak and it’s taken to the next level!

With it being Good Friday tomorrow (may I just ask…HOW did that happen so quickly?!) we think that this is a seriously delicious recipe to cook up serve for family & friends! Enjoy :)

Seared Tuna with Eggplant & Grilled Capsicum Salad Warm salads for the win! This one is divine & served with some beautiful seared tuna...you're set! Serves 4 https://www.whattocook.com.au/wp-content/uploads/2016/03/Seared-Tuna-with-Grilled-Capsicum-Salad-What-To-Cook-64-1400x784.jpg Ingredients: 4 tuna steaks, at room temp 1 red capsicum, sliced 50ml olive oil 1 birds-eye chillies, diced 1 red onion, diced 1 eggplant, diced 1 tsp dried oregano 1 tin borlotti beans 2 cups red cabbage, chopped Juice of 1 lemon 20ml sherry vinegar Salt and pepper Parsley Instructions:
  1. Heat a griddle pan to a high heat, then cook the capsicum for 5 minutes, remove and set aside.

  2. Heat olive oil in a large fry pan over a medium heat. Add the chill & onion and saute for 3 minutes, stirring often. Add the eggplant & died oregano. Cook for 5 minutes, stirring constantly. Then add in the beans, cook for a further 2 minutes, stirring often then remove from heat. Add the cabbage and combine. Then add in the grilled capsicum. Pour in the lemon juice & sherry vinegar, season with salt & pepper then combine, set aside and keep warm.

  3. Pre-heat a large fry pan to a high heat. Meanwhile, brush the tuna with a little olive oil, then cook the tuna in the fry pan, for 1-2 minutes on each side, or until cooked to your liking. Remove from the pan.

  4. Add parsley to the salad & combine. Serve the tuna with the salad. Season to taste and garnish with some fresh oregano & lemons on the side. Enjoy :)

Step-by-Step

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Serves: 4

Time: 35-40 mins

Ingredients

4 tuna steaks, at room temp

1 red capsicum, sliced
50ml olive oil
1 birds-eye chillies, diced
1 red onion, diced
1 eggplant, diced
1 tsp dried oregano
1 tin borlotti beans
2 cups red cabbage, chopped
Juice of 1 lemon
20ml sherry vinegar
Salt and pepper
Parsley


Method

  1. Heat a griddle pan to a high heat, then cook the capsicum for 5 minutes, remove and set aside.

  2. Heat olive oil in a large fry pan over a medium heat. Add the chill & onion and saute for 3 minutes, stirring often. Add the eggplant & died oregano. Cook for 5 minutes, stirring constantly. Then add in the beans, cook for a further 2 minutes, stirring often then remove from heat. Add the cabbage and combine. Then add in the grilled capsicum. Pour in the lemon juice & sherry vinegar, season with salt & pepper then combine, set aside and keep warm.

  3. Pre-heat a large fry pan to a high heat. Meanwhile, brush the tuna with a little olive oil, then cook the tuna in the fry pan, for 1-2 minutes on each side, or until cooked to your liking. Remove from the pan.

  4. Add parsley to the salad & combine. Serve the tuna with the salad. Season to taste and garnish with some fresh oregano & lemons on the side. Enjoy :)

 
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