Pan Seared Tuna Salad Recipe:
Pan seared spring water Tuna with Macaroni and Bell pepper warm salad
Fish if you’ve noticed is a rarity in my kitchen; he can’t stand the smell of fish cooking at home, leave aside the idea of eating them. What a loss I know and despite all my insistence he’s only started having fried prawns on some rare occasions. And so fish happens only when he’s not in town or on occasions like today when your cute young cousin visits you and announces that he is a Pescetarian (I did have to Google to find its meaning, click here for its wiki-meaning) and is off fried –oily food. A good salad is the best option to such demands and topping it up with pan seared Tuna was like a cherry on the cake. I used the canned John West’s spring water Tuna which is an easy find at a nearby store and some macaroni and bell peppers for my salad.
Ingredients (Serves 2):
- 200 gms Spring water Tuna Slices
- 1 cup boiled macaroni
- 1 small of each red and yellow capsicum, fine sliced
- 1 small onion fine sliced
- 1 teaspoon balsamic vinegar
- Some extra virgin olive oil
- Salt and pepper
- Dry oregano
- 1 tablespoon Mayonnaise , optional
- Juice of 1/4th of a lemon
- A few springs of parsley
- Mix together the capsicum and onions
- In a pan drizzle some olive oil and add the boiled macaroni, toss once and add the vegetables, add salt and sprinkle pepper. Toss well and turn off the stove.
- Add oregano, balsamic vinegar and mayonnaise and strain in your salad bowl.
- Now heat just 2 teaspoon olive oil in a frying pan and sear the tuna slices till golden on both the sides. Sprinkle salt if required and finally squeeze a little lemon juice before placing it over the macaroni salad. Add a few springs of parsley and enjoy the warm salad.
Dos and don’ts:
It is too simple a recipe and I don’t have any intelligent tip other than the fact that do not overcook any of the parts neither the salad nor the fish.