At the moment I keep trying to make my packed lunches a little more interesting than just sandwiches. I’ve been making rice, pasta, quinoa and millet salads, adding whatever vegetables I can find in the fridge, nuts, seeds or cheese, and dressing with a variety of oils, vinegars and citrus juices. So when I came across this salad on the Bad Girl’s Kitchen, I decided it would be perfect both for lunch, and as this month’s Taste and Create dish. The salad was originally based on a Giada de Laurentis recipe. The beans and tuna mean it’s quite filling, and I added extra vegetables for a bit of variety too. I only wish I had the organisation and motivation to make delicious salads like this for lunch every day.
Taste and Create is an event where food bloggers are paired together and each make a dish from the other’s blog. To see what everyone else has made, have a look at the Taste and Create website. It’s one of my favourite events as I love discovering new blogs and pushing myself to try new dishes, I may not have decided to make otherwise. This month I was lucky enough to be paired with Min, who helps run Taste and Create. There are hundreds of all types of recipes on her site and as ever I spent a long time browsing before making my decision. If you like the sound of this then come and join us for the next one!
I love tuna steaks and this is a really fresh tasting recipe. I agree it looks a little messy but it tasted delicious. I also served it with extra lemon wedges which did not make the photo. I made a paste with lemon juice and cumin powder and smeared this onto the tuna steaks then put them in the fridge for it to marinate for about ten minutes.
I put some couscous in a pan and covered it with hot water and left it to soak. Meanwhile I chopped some tomatoes, green pepper, spring onions and a chilli pepper. I put them in a bowl, drizzled with olive oil, and the juice of half a lemon, half a teaspoon of cumin and seasoned with salt and black pepper. When the couscous was ready I mixed it in and the salad was done.
I cooked the tuna in a griddle pan. I lightly oiled the pan and then heated it. I cooked the tuna for about three minutes on each side. It was just cooked through but still juicy.
2 Tuna steaks
couscous (sorry, don’t know how much, enough for two people)
1 green pepper
3 medium tomatoes
3 spring onions
1 chilli pepper
1. Mix a teaspoon of cumin powder with the juice of half a lemon. Smear it onto the tuna steaks and put in the fridge for about 10 minutes.
2. Put couscous in a pan and cover with boiling water.
3. Chop all the salad vegetables and put into a bowl. Drizzle with olive oil, the rest of the lemon juice, half a teaspoon of cumin and then season. Add the couscous and mix together.
4. Oil a griddle pan and heat it up. Put the tuna steaks in and cook for about 3 minutes on each side.
5. Serve the tuna with the couscous salad and extra lemon wedges.