Tuna salad
Michael Moore
INGREDIENTS
120g French shallots
1 medium red capsicum
90g black olives
1 medium zucchini
2 medium red chillies
olive oil
600g fresh tuna fillet (cut into cubes)
1 tablespoon fennel seeds
1 tablespoon cumin seeds
½ tablespoon coriander seeds
1 tablespoon sea salt
½ bunch fresh basil
sea salt and pepper
rocket leaves
balsamic vinegar
METHOD
Cut vegetables into medium sized pieces, rub them with a little olive oil and season with salt and pepper. Place them onto a roasting tray and bake in a hot oven until tender and lightly coloured.
Place tuna into a bowl, rub with spice mix, then place onto tray with vegetables.
To serve, place vegetables and tuna in oven to bake for 10 minutes remove and allow to cool slightly.
Flake tuna into a bowl of rocket leaves and toss roasted vegetables through with some basil.
Drizzle with some balsamic vinegar and serve.
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