Seared Tuna with a Lime and Poppy Seed Slaw
This zingy dish is full of flavour and healthy ingredients. The tuna is simply seasoned and seared on a griddle or frying pan to your liking. You’ll love the slaw, so it’s worth making double the quantity to keep in the fridge to have with roasted fish later in the week. Tuna is a filling fish and along with the satisfying flavours of the slaw it’s a great low carb option!
Prep: 30 mins
Cook: 25 mins
Serves 2
Ingredients
- 2 x Caught & Delivered Tuna Fillets, defrosted
- ½ white cabbage, thinly sliced
- 1 carrot, thinly sliced in batons
- ½ red onion, thinly sliced
- a handful of fresh coriander, finely chopped
- a small handful of fresh mint leaves, finely chopped
Turmeric Cashews
- 1 tbsp light soft brown sugar
- 2 tsp olive oil
- ½ ground turmeric
- 100g roasted and salted cashews
- 1 tsp cumin seeds
Lime Dressing
- 2 limes, juiced
- 1 tsp dijon mustard
- 1 garlic clove, crushed
- ½ tbsp poppy seeds
- pinch of salt
- 40ml olive oil
Chilli, Garlic and Curry Leaf Oil
- ½ red chilli, thinly sliced, seeds and all
- 1 ½ tbsp olive oil
- 10 fresh curry leaves
Method
1. Preheat the oven to 160c fan. Line a baking tray with baking parchment. To make the Turmeric Cashews, put the sugar, oil, turmeric and 1 tablespoon of water into a small saucepan. Bring to the boil and a medium heat, stirring often, then add the cashews and cumin. Cook for 3 mins, stirring, until you have a sticky glaze. Spread the nuts over the baking tray and bake for 14 minutes or until golden, stirring half way.
2. To make the Chilli, Garlic and Curry Leaf Oil, put the chilli and oil into a small frying pan over a medium heat and cook for 7 mins. Add the curry leaves and cook for 2 more mins. Set aside.
3. To make the Lime Dressing, put all the ingredients, except the oil in a bowl. Then slowly whisk in the oil until combined.
4. Then prepare the salad in a large bowl. Coming all the salad ingredients. Pour over the dressing. Drizzle with the curry oil and sprinkle over the turmeric cashews.
5. Finally, season the tuna both sides with a crack of salt and brush with a little oil to prevent sticking. Then either griddle or cook in a frying pan until seared on the outside and just cooked through.
