Warm tuna salad with figs, pears, spinach and saba dressing

Serves 4 Starters and mains

Fig And Tuna Salad  Bluer

Advertisement

Ingredients

  • 4 tuna steaks, (about 125g each)
  • 5tbsp rapeseed oil
  • 8 baby figs, halved or quartered if only larger ones available
  • 1⁄2 lime
  • 2tbsp saba (reduced grape juice)
  • 2 Conference pears, cored and cut into 1cm cubes
  • 85g baby-leaf spinach

Method

Rub the tuna steaks with oil and season well with black pepper and sea salt flakes. Dip the cut side of each fig into the oil. Mix a squeeze of the lime with the saba in a bowl and whisk in the remaining oil.

Squeeze the rest of the lime juice over the pear cubes and arrange on a serving dish. Heat a frying pan over a medium heat and sear the cut sides of the figs for about 11⁄2 minutes just to heat and cook the surface. Add to the pears and scatter over the spinach leaves.

Wipe out the frying pan and heat again over a high heat. Add the tuna steaks and turn down the heat a little. Sear each side for 1 minute. (It’s best seared on the outside and rare in the middle when sliced, like a fillet steak.)

Slice the tuna and gently combine with the pear, figs and spinach. Spoon over the saba dressing and serve warm.

Fig And Tuna Salad  Bluer

Advertisement

Get Premium access to all the latest content online

Subscribe and view full print editions online... Subscribe