Bread Salad with Tuna Steaks

    Bread Salad with Tuna Steaks

    7saves
    35min


    3 people made this

    This is a bread and vegetable salad called fattoush you will find all over the Middle East. Here it is made a full meal with the addition of tuna steaks.

    Ingredients
    Serves: 4 

    • 4 large tomatoes
    • 1 telegraph cucumber, halved, deseeded and diced
    • 6 spring onions, chopped
    • 2 baby cos lettuces
    • 40g fresh flat-leaf parsley, chopped
    • 1/3 cup (15g) chopped fresh mint
    • 2 tablespoons bottled capers, rinsed
    • 12 pitted black olives, sliced
    • 4 large wholemeal pita breads
    • 4 tuna steaks (about 125g each)
    • SPICY DRESSING
    • 1/3 cup (80ml) extra virgin olive oil
    • 2 garlic cloves, crushed
    • 2 large lemons, zest finely grated and juiced to yield 100ml juice
    • 1/4 teaspoon harissa

    Directions
    Preparation:25min  ›  Cook:10min  ›  Ready in:35min 

    1. First prepare the salad dressing. Put the olive oil, garlic, lemon zest and juice and harissa in a large serving bowl and whisk together.
    2. Cut the tomatoes in half, scoop out and discard the seeds and chop the flesh, then add to the bowl with the dressing. Add the cucumber and spring onions.
    3. Cut the lettuces in half lengthways and shred the leaves. Add to the salad bowl with the chopped herbs, capers and olives, toss to mix, then set aside. Preheat the grill to medium.
    4. Place the pita breads under the grill and toast for about 1–2 minutes on each side until crisp and puffed up. Allow to cool slightly, then tear into bite-sized pieces and add to the salad.
    5. Sprinkle the tuna steaks with a little freshly ground black pepper. Place on the grill rack and cook for 2–3 minutes. Turn the steaks over and cook for a further 2–3 minutes until just tender.
    6. As soon as the tuna is cool enough to handle, flake it into the salad in large pieces. Gently toss everything together and serve immediately.

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    Reviews (2)

    by
    0

    Changed a number of ingredients but the basic salad the same. The bread soaks up the dressing beautifully and we had fresh crunchy veges (and nuts) on hand which always helps. - 31 Jan 2009

    by
    0

    Used different ingredients. Didn't uses tuna, parsley or mint. Used feta and basil instead and the last tortillas instead of lebanese bread. - 31 Jan 2009

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