About this recipe:Versions of this fresh-tasting, crunchy vegetable and bread salad are popular throughout the Middle East, where it is often served as an accompaniment to roast lamb. Here, it is transformed into a filling meal with grilled, fresh tuna steaks, which have a tender, meat-like texture.
4 large tomatoes
1 cucumber, halved, deseeded and diced
6 spring onions, chopped
2 Little Gem lettuces
40g fresh flat-leaf parsley, chopped
15g fresh mint, chopped
2 tbsp bottled capers, rinsed
12 stoned black olives, sliced
4 large wholemeal pitta breads
4 fresh tuna steaks, about 125g each
4 tbsp extra virgin olive oil
2 garlic cloves, crushed
2 large lemons, finely grated zest and 6 tbsp juice
¼ tsp harissa paste
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Method Prep:25min › Cook:10min › Ready in:35min
First prepare the salad dressing. Put the olive oil, garlic, lemon zest and juice and harissa paste in a large serving bowl and whisk together.
Cut the tomatoes in half, scoop out and discard the seeds and chop the flesh, then add to the bowl with the dressing. Add the cucumber and spring onions.
Cut the lettuces in half lengthways and shred the leaves. Add to the salad bowl with the chopped herbs, capers and olives, toss to mix, then set aside. Preheat the grill to medium.
Place the pitta breads under the grill and toast for about 1–2 minutes on each side until crisp and puffed up. Allow to cool slightly, then tear into bite-sized pieces and add to the salad.
Sprinkle the tuna steaks with a little freshly ground black pepper. Place on the grill rack and cook for 2–3 minutes. Turn the steaks over and cook for a further 2–3 minutes until just tender.
As soon as the tuna is cool enough to handle, flake it into the salad in large pieces. Gently toss everything together and serve immediately.