Deborah Dana

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Deborah Dana

Seared Tuna Salad and Cherry Tomato

Name: Seared Tuna Salad and Cherry Tomato
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Internacional
Ingredients: 4 cups french lettuce, French, frize or arugula; 1 cup cherry tomato, or tomato saladet if you do not find cherry; 2 tablespoons Fresh mint, chopped; 4 tablespoons olive oil; 2 tablespoons lemon juice; 4 fresh tuna, 180 grams each steak; whole black peppers, for the tuna crust; to taste black pepper, to taste; spray oils

30 mins

Half

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Deborah Dana

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This salad is very rich, very filling and very nutritious. I love serving it to guests since I always like it.

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Ingredients

4 portions

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4 cups french lettuce, French, frize or arugula
1 cup cherry tomato, or tomato saladet if you do not find cherry
2 tablespoons Fresh mint, chopped
4 tablespoons olive oil
2 tablespoons lemon juice
4 fresh tuna, 180 grams each steak
whole black peppers, for the tuna crust
to taste black pepper, to taste
spray oils

Preparation

Wash and disinfect the lettuce and mint. Dry the lettuce well and place it in a deep bowl.

In a small deep bowl mix the vinaigrette which consists of olive oil, lemon juice, salt and pepper to taste. Mix the vinaigrette with the lettuce and mint.

Cut the cherry tomatoes in halves and mix with the lettuce.

Heat a large skillet over medium heat with vegetable spray.

Place the thick pepper in a plastic bag and crush it with a hammer.

Pass the tuna steaks from the thick top side by pepper and place in the pan. We only want to seal the tuna then it is only necessary to cook it approx. 1 minute of each of the 4 sides of the steak.

Remove the tuna from the pan and cut into slices.