How to make a citrus fruits and tuna salad à la The Marmalade Pantry
Greens and more
Let's face it: Salads are better with extras. The Marmalade Pantry has done us a massive favor sharing this recipe with us. Marrying the juiciness of a watermelon tossed alongside grapefruits, pomelos, and the surprising crunch of nuts and seeds that add a satisfying layer of depth, their invention makes up a wholesome, well-rounded dish. Some salads are just more superior than others.
Citrus fruits and tuna salad: Here's what you need
90g Baby Spinach
30g Diced Jicama
40g Diced Watermelon
40g Pink Grapefruit
100g Fresh Tuna Loin
1 piece of Fresh Figs (cut into 8 slices)
20g Candied Walnut
30g White Balsamic Reduction
10g Feta Cheese
20g Old Bay Seasoning
20ml Olive Oil
5ml Arbequina Extra Virgin Olive Oil
3g Black Sesame Seeds
3g White Sesame Seeds
Citrus fruits and tuna salad: How to make it
1. Mix the old bay seasoning with olive oil and rub the tuna evenly with the mix
2. Heat up a pan till very hot and add a dash of olive oil. Sear the tuna on each side for 15 seconds. Remove from heat and put into the chiller to cool it.
3. Place the sugar and water into a pot and bring to boil. Add in walnuts and simmer for five minutes. Strain the walnuts and bake in the oven at 160°C for ten minutes.
4. In a salad mixing bowl, add in the baby spinach, jicama and watermelon. Add in the white balsamic reduction and toss it well. Plate the salad in a serving bowl.
5. Garnish with the pink grapefruit, pomelo, figs and candied walnuts.
6. Slice the tuna into equal slices and place it in the centre of the salad.
7. Crumble the feta cheese on the salad and finish the salad with the olive oil and black and white sesame seeds.