30 December 2012,21:43 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Place the salad leaves in a large salad bowl with the cherry tomatoes and rocket.
  • Heat the oil in a wok or pan. Add the tuna, skin-side down and cook for about 5 minutes or until cooked and the flesh flakes easily.
  • Remove from the heat and allow it to stand in the juices for about 2-3 minutes before removing.
  • The Dressing: Place the olive oil, lemon zest and juices with mustard in a small bowl, whisk until well blended. Adjust seasoning to taste with salt and pepper.
  • Transfer the tuna to a clean chopping board and flake, then add it to the salad and toss lightly.
  • Divide the salad between serving plates, drizzle the dressing over the salad, then scatter with the grated parmesan.


  • 250 grams mixed salad leaves, washed
  • 250 grams baby cherry tomatoes, halved lengthways
  • 100 grams rocket leaves, washed
  • 2 tablespoon groundnut oil
  • 500 grams boned tuna steaks, each cut into 4 small pieces
  • 50 grams piece fresh Parmesan cheese, grated

The Dressing

  • 150 ml olive oil
  • Grated zest and juice of 2 small lemons
  • 2 teaspoon mustard
  • Salt and freshly ground black pepper, to taste

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