Tuna with tri coloured salad

With such beautiful ingredients, how does one treat them with the respect they deserve?  A fresh tuna steak is gorgeous in colour and delicately soft yet firm.  A plump, ripe tomato is bursting with flavour.  The ingredients should be allowed to shine and only enhanced by their fellow ingredients.

This is how I decided to let the ingredients shine.


Tuna with tri coloured salad

Serves 2


  • Tuna steak, 150 grams x 2
  • Kalamata olives x small handful (I used 8)
  • Olive oil x 4 teaspoons
  • Water x 2 teaspoons
  • The most beautiful tomatoes you can find x 300 grams, thinly sliced
  • Fresh mozzarella cheese x 60 grams, broken into small chunks
  • 1/2 avocado, diced into smallish cubes
  • Squeeze of lemon juice
  • Basil leaves to garnish
  • Freshly cracked black pepper


  • Chop as finely as possible the kalamata olives and combine with 2 teaspoons of olive oil and 2 teaspoons of water
  • Heat a griddle or frying pan over medium high heat
  • Thinly spread the sides of tuna with the olive mix
  • Place the tuna in the pan and cook for approximately 1-2 minutes each side (depending on thickness and to your preference)
  • Meanwhile prepare salad on each plate by assembling tomato, mozzarella, avocado and basil leaves
  • Drizzle each salad with a teaspoon of olive oil and a few drops of lemon juice

Per serve

2368 kJ, 51.3 grams protein, 37.4 grams fat (9.9 grams saturated), 4.6 grams CHO (4.1 grams sugar), 452 mg sodium

4 responses to “Tuna with tri coloured salad

  1. Pingback: A Valentine’s Day love affair with Johnny Love Bites and Oxhearts | The Good Food Theory·

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