Stranger Foods

Carrot, apple & black pepper salad with seared tuna

Serves 4 | Prep 15 mins | Cook 25 mins

Ingredients

Metric

Imperial

x0.5

For the salad

50 g unsalted peanuts
2 tomatoes, deseeded and finely sliced
2 apples, quartered, cored, finely sliced and drizzled in lime juice to stop them discolouring
4 large carrots, peeled and grated
3 spring onions, finely sliced
2 red chillies, deseeded and finely sliced
1 handful mint leaves, finely chopped
1 large handful coriander leaves, roughly chopped

For the dressing

°C

°F

Show amounts inline

Heat a frying pan or skillet over a medium heat. Add the peanuts and gently toast, shaking the pan occasionally, for , or until the peanuts are a beautiful golden brown. Transfer the nuts to a plate to cool.
Put the garlic in a mini food processor and blend to a smooth paste. Tip in the black pepper, chilli flakes, 2 tablespoons of the oil, the salt and sugar and blend to a coarse paste. Rub the paste all over the tuna steaks and leave to marinate for . Rinse the mini food processor.
Whisk the dressing ingredients together in a large mixing bowl. Give the toasted peanuts a quick blast in a mini food processor until coarsely ground, then add to the mixing bowl along with the other salad ingredients. Toss together with the dressing so that the wonderfully sour Thai flavours in the dressing coat everything.
Heat a large griddle pan over a medium heat and add the remaining 2 tablespoons of oil. Fry the tuna steaks for on each side, or until turning golden in colour. Remove the griddle pan from the heat but leave the tuna in the pan for another . This will ensure the tuna is beautifully seared on the outside but still pink in the middle.
Divide the salad onto four serving bowls. Slice each tuna steak into four pieces and place on top of each salad. Serve immediately.