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

Serves 4 Starters and mains

Fig And Tuna Salad  Bluer

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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.

Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes
Fig And Tuna Salad  Bluer
Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes

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