16 Jan 2014
This is a gorgeous salad to serve on a summery day – light, tasty and good for you. Buy the freshest tuna loin you can find. Spy Valley Sauvignon Blanc will love the capsicum, olives and herbs in this dish – or a chilled Spy Valley Pinot Noir Rosé will also hit the spot!
1 large red pepper (capsicum)
1 small red onion, peeled and sliced
400g tuna loin
3 Tbsp extra virgin olive oil
Salt and freshly ground black pepper
Finely grated zest of 1 lemon
1 Tbsp lemon juice
1/2 cup kalamata olives, drained
2 Tbsp finely chopped parsley
100g cherry tomatoes, halved
1/2 cup loosely packed basil leaves
Fresh and crisp cos lettuce leaves for serving
Grill or barbecue red pepper until charred, and cut into small cubes. Set aside with any juices.
Soak onion in a bowl of icy cold water for 15 minutes. Rinse tuna, pat dry with paper towels and cut into small cubes.
Mix extra virgin olive oil, ½ a teaspoon of salt, plenty of black pepper, lemon zest and juice together in a bowl. Drain onion, pat dry and add to bowl with olives, parsley, cherry tomatoes and red pepper. Gently toss everything together. Add tuna, toss gently again, then add basil. Serve on crunchy cos lettuce leaves.
This recipe (fresh tuna salad) can be found in "Julie Biuso At Home", published by New Holland