I know what you’re thinking, but this isn’t that trusty, tuna-from-a-can salad we keep on hand when we don’t want to make too much work for ourselves over the summer holidays. This is that one that asks for a little more effort, but it’s just so worth it. The best part is, there are so many ways to put this delicious, showstopping salad together, whether presenting it in your finest glassware, or as a garden in a bowlful of grains.
Sesame Seared Tuna and Rice Salad
Prep Time: 1 hour | Cooking Time: 20 minutes | Serves: 6
for the rice salad
200 g (250 ml) long grain white rice, cooked
250 g Forage and Feast, yellowfin tuna portions
10 ml lemon zest
60 ml white sesame seeds
15 ml olive oil
1/2 leek, finely chopped
1 red onion, finely chopped
1 gherkin, finely chopped
15 ml small capers, chopped
3 baby gem lettuce, sliced in half (lengthways)
for the mayonnaise
3 egg yolks
1 clove garlic, minced
15 ml whole grain mustard
30 ml fynbos vinegar
125 ml olive oil
125 ml sunflower oil
10 ml lemon zest
20 ml lemon juice *optional
salt and pepper to taste
Prepare the marinade for the tuna portions by whisking together the lemon juice, sesame seeds, leeks and olive oil and season with salt and pepper. Slice the tuna into small cubes and sear quickly in warm pan, remove from the heat and add the marinade to the warm pan and allow the tuna to cool down in the pan.
for the mayonnaise
Use an eggshell topper to remove the top part of the shell, gently pour the eggs into a bowl and boil the emptied eggshells in a pot of water for 3 minutes, gently remove the thin membrane on the inside of the shell and keep the yolks for the mayonnaise (optional)
In a medium mixing bowl, vigorously whisk the egg yolks, vinegar, garlic, and mustard until the mixture reaches a light color and thickens slightly. Combine the two oils and pour into a jug for easier handling. While continuously whisking, slowly drizzle the oil into the bowl in a steady stream, ensuring that the mayonnaise emulsifies. Vigorously whisk until all the oil is incorporated. Afterward, add lemon juice and season generously to taste.
for the salad
In a bowl mix together the rice, mayonnaise, red onion and capers.
Sear the baby gem lettuce in a warm pan with a small amount of olive oil and season with salt and pepper.
to assemble
Layer the hollowed-out eggshells by placing the rice mixture at the bottom, followed by tuna portions (removed from marinade), and alternate between the two, serve with grilled gem lettuce.
Alternatively, plate each portion with the gem lettuce at the bottom, followed by the rice and tuna.
