Jamie Oliver 5 Ingredients Seared Tuna Salad is made with fresh tuna steaks, green beans, marinated olives, new potatoes, and feta cheese. This easy Tuna Salad recipe creates a delicious and light dinner that takes about 14 minutes to prepare and can serve up to 2 people.
This Seared Tuna Salad Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 220g green beans
- 10 mixed marinated olives
- 2 x 150g tuna steaks (ideally 2cm thick)
- 1 x 567g tin of new potatoes
- 70g feta cheese
How To Make This Seared Tuna Salad:
- Char the Green Beans: Heat a large non-stick frying pan on high. Trim the green beans and cook them in the pan until they are nicely charred, tossing occasionally.
- Prepare the Tuna and Olives: Rub ½ a tablespoon of olive marinade or olive oil over the tuna steaks. Tear up the olives, removing the stones if needed.
- Prepare the Potatoes and Feta: Drain and slice the potatoes. Smash the feta with a bit of its brine in a pestle and mortar or blender until smooth. If needed, add a splash of water to loosen it. Season with black pepper and toss the feta dressing with the sliced potatoes. Divide them between two plates.
- Finish the Beans and Olives: When the beans are done, toss them with the torn olives, a drizzle of red wine vinegar, and a little extra virgin olive oil. Scatter the beans and olives over the potatoes.
- Sear the Tuna: Return the pan to high heat and sear the tuna steaks for 1 minute on each side, until golden on the outside but still pink in the middle.
- Serve: Tear the tuna into pieces and place it on top of the salad. Finish with an extra pinch of black pepper, and serve immediately.
Recipe Tips
- Pick Fresh Tuna: Use fresh tuna steaks, about 2cm thick, for the best flavor and texture. Fresh tuna works better than frozen.
- Char the Beans Well: Let the beans char in a hot pan without moving them too much. This adds a smoky taste to the salad.
- Season the Tuna Before Cooking: Rub olive oil or marinade on the tuna before cooking to keep it moist and add flavor.
- Sear the Tuna Just Right: Cook the tuna quickly, about 1 minute per side, to get a golden outside and a soft pink middle.
- Use Feta Brine for Dressing: Smash the feta with some of its brine for a creamy dressing. The brine adds saltiness and makes the feta smoother when mixed with the potatoes.
How To Store Leftovers
Place any leftover tuna, green beans, and potatoes in an airtight container. Store them in the fridge for up to 2 days. Keep the dressing separate if possible to avoid the salad getting soggy.
Nutrition Facts
- Calories: 433 kcal
- Total Fat: 13.1g
- Saturated Fat: 5.8g
- Protein: 48.2g
- Carbohydrates: 30g
- Sugars: 4.1g
- Salt: 1.7g
- Fibre: 5.2g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Bream & Roasted Grapes
- 5 Ingredients Sea & Mountain Skewers
- 5 Ingredients Epic Prawns & Beans
- 5 Ingredients Black Squid
Jamie Oliver 5 Ingredients Seared Tuna Salad
Description
Jamie Oliver 5 Ingredients Seared Tuna Salad is made with fresh tuna steaks, green beans, marinated olives, new potatoes, and feta cheese. This easy Tuna Salad recipe creates a delicious and light dinner that takes about 14 minutes to prepare and can serve up to 2 people.
Ingredients
Instructions
- Char the Green Beans: Heat a large non-stick frying pan on high. Trim the green beans and cook them in the pan until they are nicely charred, tossing occasionally.
- Prepare the Tuna and Olives: Rub ½ a tablespoon of olive marinade or olive oil over the tuna steaks. Tear up the olives, removing the stones if needed.
- Prepare the Potatoes and Feta: Drain and slice the potatoes. Smash the feta with a bit of its brine in a pestle and mortar or blender until smooth. If needed, add a splash of water to loosen it. Season with black pepper and toss the feta dressing with the sliced potatoes. Divide them between two plates.
- Finish the Beans and Olives: When the beans are done, toss them with the torn olives, a drizzle of red wine vinegar, and a little extra virgin olive oil. Scatter the beans and olives over the potatoes.
- Sear the Tuna: Return the pan to high heat and sear the tuna steaks for 1 minute on each side, until golden on the outside but still pink in the middle.
- Serve: Tear the tuna into pieces and place it on top of the salad. Finish with an extra pinch of black pepper, and serve immediately.
Notes
- Pick Fresh Tuna: Use fresh tuna steaks, about 2cm thick, for the best flavor and texture. Fresh tuna works better than frozen.
- Char the Beans Well: Let the beans char in a hot pan without moving them too much. This adds a smoky taste to the salad.
- Season the Tuna Before Cooking: Rub olive oil or marinade on the tuna before cooking to keep it moist and add flavor.
- Sear the Tuna Just Right: Cook the tuna quickly, about 1 minute per side, to get a golden outside and a soft pink middle.
- Use Feta Brine for Dressing: Smash the feta with some of its brine for a creamy dressing. The brine adds saltiness and makes the feta smoother when mixed with the potatoes.
Jamie Oliver 5 Ingredients Seared Tuna Salad