Super Green Summer Sesame-Lime Salad with Seared Tuna

• Gluten free

• Seafood

  • 450 g Yellowfin tuna

• Produce

  • 1 Avocados
  • 80 g Baby spinach
  • 250 g Beans
  • 300 g Broad beans
  • 1 Chilli, red
  • 1 cup Coriander
  • 1 Shallot
  • 2 handfuls Snow peas
  • 3 Zucchini

• Condiments

  • 1 tbsp Lemon juice
  • 1 tbsp Lime juice

• Baking & Spices

  • 1 Salt and pepper
  • 1 tbsp Sesame seeds, mixed black and white toasted
  • 1 Sesame seeds to coat

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 Olive oil
  • 3/4 tsp Sesame oil

• Nuts & Seeds

  • 1 tsp Nigella seeds

• Dairy

  • 100 g Feta

Found on thebrickkitchen.com

Description

Ingredients

• 3-4 zucchini
• 300g broad beans (I used frozen)
• 2 handfuls snow peas
• 250g beans
• 80g baby spinach (a couple of handfuls)
• 1 shallot, thinly sliced
• 1 cup coriander, chopped
• 1-2 avocados, cut into chunks
• 100g feta
• 1 tablespoon lemon juice
• 1 tablespoon lime juice
• ¾ teaspoon sesame oil
• 2-3 tablespoons olive oil
• 1 tablespoon mixed black and white sesame seeds, toasted
• 1 teaspoon nigella seeds
• 1 red chilli, finely diced
• 450g yellowfin tuna (about 150g per person)
• sesame seeds to coat
• salt and pepper
• olive oil

Directions

• You can cook the zucchini in a fry pan or on barbecue grill bars. Slice the zucchini lengthways into strips (see photo). Drizzle with olive oil and season with salt and pepper. Lay in a single layer on a hot oven pan or grill bars. Cook for a few minutes on each side or until golden patches appear and the zucchini is tender.
• Cook the broad beans (if frozen, according to packet instructions) and remove from the pod.
• Lightly steam the snow peas and beans in the microwave for a minute and then rinse in cold water (or to your liking).
• In a large bowl, combine the grilled zucchini, broad beans, snow peas, beans, spinach, shallot, coriander, avocado and feta.
• To cook the tuna, season each piece of fish with salt and pepper and then coat in sesame seeds (put sesame seeds on a plate and then roll the fish in it to coat). Heat a barbecue flat plate or pan to medium-high. Add a tablespoon or two of olive oil . Cook tuna for 1½ minutes on each side (for medium rare) or to your liking. Transfer to a chopping board and cut into 5mm slices.
• Mix together the dressing ingredients and toss through the salad.
• Arrange the salad on plates and top with sliced tuna.