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Seared Tuna Panzanella Salad

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Mark Rigby, Level 3
Mark Rigby
Rustic and fresh. This Tuscan inspired salad has added sophistication from seared tuna, capers, red onion, and basil, all topped with a lemon zest dressing. Personal Chef Mark Rigby shares his Panzanella Salad recipe in this Grokker Premium video.

Cooking Recipe

Serves: 8

For the Salad:
1 garlic clove halved
14oz (400g) stale dense bread like Italian Loaf, torn into bite sized chunks
3 cups (800g) mixed fresh ripe tomatoes, roughly chopped
1 red onion, sliced
7oz (4 x 200g) tuna steaks
1 bunch basil, leaves picked & torn
3 tablespoons Red wine vinegar
1/4 cup Good quality olive oil for salad plus 1 tbsp for cooking the tuna
Salt & pepper

For the Dressing:
Juice & zest of 1 lemon
8 tbsp (1/2 cup) olive oil
Small handful of capers, chopped
Small bunch flat parsley, chopped

1. Rub the garlic on the inside of a large mixing bowl, then add the bread, tomatoes, red onion & basil and mix together. Add 1/4 cup of olive oil & 3 tablespoons of red wine vinegar & season generously with salt and pepper. Mix well so bread absorbs oil and all is combined. Leave the salad to soak up the flavors while you cook the fish.

2. Heat a cast iron griddle/skillet until very hot, brush the tuna with olive oil and season with salt and pepper. Cook for about 2-3 minutes on each side depending on the thickness, until just pink in the center. Be careful not to overcook it. Remove from pan and set aside to rest while you make the dressing.

3. Mix the lemon juice, zest & olive oil together to make a dressing. Add the chopped capers & parsley & mix well.

4. Place a handful of the salad mix in the center of the plate, slice tuna steak on an angle and gently fan out & top the salad. Spoon over with the lemon & caper salad dressing & serve

Check out all of Mark Rigby's

Seared Tuna Panzanella Salad
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