Carrot, Apple & Black Pepper Salad With Seared Tuna
15m prep 10m cook 25m ready
A vibrant salad of grated carrots, apples, and peanuts tossed in a lime-fish sauce dressing, topped with seared black pepper-crusted tuna steaks.
Ingredients
- 4 garlic cloves
- 4.93 ml coarsely ground black pepper
- 4.93 ml chilli flakes
- 59.1 ml olive oil
- 4.93 ml sea salt
- 1.23 ml sugar
- 4 tuna steaks
- 50 g unsalted peanuts
- 2 tomatoes deseeded and finely sliced
- 2 apples quartered, cored, finely sliced and drizzled in lime juice
- 4 large carrots peeled and grated
- 3 spring onions finely sliced
- 2 red chillies deseeded and finely sliced
- 1 mint leaves finely chopped
- 1 coriander leaves roughly chopped
- 2 limes
- 14.8 ml fish sauce
- 14.8 ml sugar
Nutrition (per serving, estimated)
Estimated based off 15 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 383 mg
- Iron: 5 mg
- Magnesium: 119 mg
- Phosphorus: 440 mg
- Potassium: 1692 mg
- Zinc: 2.86 mg
Let's Cook
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Step 1.
Heat a frying pan or skillet over medium heat. Add the peanuts and toast, shaking the pan occasionally, for 2–3 minutes until golden brown. Transfer the peanuts to a plate to cool.
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Step 2.
Place the garlic in a mini food processor and blend to a smooth paste. Add the black pepper, chili flakes, 2 tablespoons of olive oil, salt, and sugar; blend to a coarse paste. Rub the paste all over the tuna steaks and let marinate for 10 minutes. Rinse the mini food processor.
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Step 3.
While the tuna marinates, whisk together the lime juice, fish sauce, and sugar in a large mixing bowl to make the dressing. Coarsely grind the toasted peanuts in the mini food processor, then add them to the bowl along with the tomatoes, apples, carrots, spring onions, red chilies, mint, and cilantro. Toss everything with the dressing until well coated.
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Step 4.
Heat a large griddle pan over medium heat and add the remaining 2 tablespoons of olive oil. Fry the tuna steaks for 1–2 minutes per side until golden. Remove the pan from the heat but leave the tuna in the pan for another 1–2 minutes to finish cooking, keeping the center pink.
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Step 5.
Divide the salad among four serving bowls. Slice each tuna steak into four pieces and place on top of the salad. Serve immediately.
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