Tuna With Parsley And Pomegranate Salad
Fresh tuna steaks are pan-fried and served with a crisp salad of parsley, wild rocket, pear, pomegranate seeds and toasted pine nuts – a perfect accompaniment to the fish.
Wild rocket has a slight mustard-like flavour. Compared with the standard rocket found in salad leaf mixes, wild rocket has a slightly rougher texture and a more deeply serrated leaf, and its flavour is stronger and a little more peppery.
Preparation 15 minutes
Cooking 5 minutes
1 tablespoon olive oil
4 tuna steaks, about 180 g (6 oz) each
11/2 cups (50 g) wild rocket (arugula)
1/2 cup (10 g) fresh flat-leaf parsley
1 green pear, thinly sliced
1/2 cup (50 g) pomegranate seeds
50 g (13/4 oz) shaved parmesan
2 tablespoons toasted pine nuts
2 tablespoons extra virgin olive oil
1 tablespoon white balsamic vinegar
1 teaspoon maple syrup
grated zest and juice of 1 lemon
1 teaspoon dijon mustard
1 clove garlic, crushed
To make the dressing, whisk the extra virgin olive oil, vinegar, maple syrup, lemon zest, lemon juice, mustard and garlic in a bowl until combined.
Heat the oil in a large frying pan and cook the tuna over medium–high heat for 2 minutes on each side, until done to your liking.
Put the rocket, parsley, pear, pomegranate seeds and parmesan in a bowl, drizzle with the dressing and gently toss to combine.
Serve the tuna topped with the salad and dressing, and the toasted pine nuts.
TIP It is important to dress the salad just before serving.