Tuna salad with preserved lemon, currants, pine nuts and sumac

Name: Tuna salad with preserved lemon, currants, pine nuts and sumac
Cook time: 30 min
Cuisine: Greek
Ingredients: 750g tuna; 4 tbsp olive oil; 1 small radicchio; 2 tsp sumac; ¼ preserved lemon, rinsed, flesh removed and finely chopped; 50g currants (soaked in water for 20 minutes, then drained); 50g pine nuts; handful parsley, chopped; 1 cup verjuice; salt and pepper

Rachel Grisewood

October 19, 2011

Tuna salad with preserved lemon, currants, pine nuts and sumacQuentin Jones

Time:< 30 mins

The Mediterranean is the inspiration for Rachel Grisewood's heavenly lunch.

Ingredients

750g tuna
4 tbsp olive oil
1 small radicchio
2 tsp sumac
¼ preserved lemon, rinsed, flesh removed and finely chopped
50g currants (soaked in water for 20 minutes, then drained)
50g pine nuts
handful parsley, chopped
1 cup verjuice
salt and pepper

Method

Slice tuna on an angle into slices about 1cm thick. Heat 2 tbsp olive oil in a heavy-based frying pan until smoking, then add tuna and sear on both sides for about 1 minute or until brown. Place radicchio leaves on a serving platter and arrange tuna on top. In the pan, place remaining ingredients, stir and bring to the boil. Season to taste and spoon over tuna salad.

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