Cretan Yellowfin Tuna over Wild Greens with Brazil Nut, Olive and Oregano
A Cretan-style horta lunch — seared yellowfin tuna sliced over a tangle of wild greens dressed with olive oil, oregano and red wine vinegar, finished with a single shaved Brazil nut for selenium concentration. Bright, briny, herbal.
- Prep
- 12 min
- Cook
- 8 min
- Total
- 20 min
- Servings
- 1
Ingredients
- 100g (raw)yellowfin tuna steak
- 1(~4g)Brazil nut, shaved or finely chopped
- 50gmixed wild greens (dandelion, arugula, baby kale)
- 30gpurslane (or watercress as substitute)
- 8(~25g)Kalamata olives, pitted and torn
- 80gcherry tomatoes, halved
- 50gcucumber, diced
- 2tbsp (28g)extra virgin olive oil
- 1tbsp (15g)red wine vinegar
- 1/2(~25g juice)lemon, juiced
- 1/2tsp (~0.5g)dried oregano
- 1clove (3g)garlic, finely grated
- 1/4tsp (1.5g)sea salt
- 1/8tspblack pepper
Instructions
- 01
Pat the tuna steak dry. Rub with 1 teaspoon of the olive oil, then season both sides with salt, pepper and the grated garlic.
- 02
Heat a small skillet over high heat for 90 seconds. Sear the tuna 60 seconds per side for rare in the center; 90 seconds per side for medium. Lift to a plate to rest.
- 03
While the tuna rests, whisk the remaining olive oil, red wine vinegar, lemon juice and oregano in a small bowl.
- 04
In a wide bowl, toss the wild greens, purslane, cherry tomatoes, cucumber and olives with two-thirds of the dressing.
- 05
Slice the tuna against the grain into 1 cm strips. Lay the strips over the salad.
- 06
Drizzle the remaining dressing over the tuna and shower with the shaved Brazil nut.
Nutrition (per serving)
- Calories
- 478kcal
- Protein
- 29g
- Carbs
- 18g
- Fat
- 30g
- Fiber
- 6g
- Selenium
- 110mcg
- Zinc
- 1.4mg
- Iron
- 2.4mg
- B12
- 2.4mcg
- Iodine
- 22mcg
- Sodium
- 620mg