- Home
- Recipes
- Fish and seafood
- Charred grapefruit and tuna salad with aleppo pepper, honey and olive oil dressing
Charred grapefruit and tuna salad with aleppo pepper, honey and olive oil dressing
- Helena Busiakiewicz
Save recipe
Serves 2-4 as part of a larger spread
Easy
Prep: 20 mins
Cook: 10 mins
A star rating of 5 out of 5.1 ratingRate
loading...
Get 5 months for £5 when you subscribe today
This is a warm summery salad. It would be fab served with some grains, like quinoa or freekeh
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Cavolo nero, pink grapefruit, avocado and walnut salad
A star rating of 5 out of 5.2 ratings
Crab salad with cucumber and grapefruit
A star rating of 5 out of 5.1 rating
Basil grapefruit cooler
A star rating of 0 out of 5.0 ratings
Try our charred grapefruit and tuna salad with aleppo pepper, honey and olive oil dressing, then discover crab salad with cucumber and grapefruit or cavolo nero, pink grapefruit, avocado and walnut salad.
Charred grapefruit and tuna salad with aleppo pepper, honey and olive oil dressing recipe
Ingredients
Nutrition
-
2 red grapefruits
-
3 tbsp olive oil
-
35g flaked almonds
-
6 spring onions
cut into thirds
-
2 tuna steaks
-
60g rocket
-
15g mint
leaves picked
DRESSING
- 2-4 tbsp grapefruit juice
- 3 tbsp extra-virgin olive oil
- 30g honey
- 2 tsp aleppo pepper
- 1 tsp red wine vinegar
Nutrition: per serving (4)
- kcal363
- fat22g
- saturates3g
- carbs15g
- sugars7g
- fibre2g
- protein24g
- salt0.1g
Ad
Method
-
step 1
Cut away the peel from the grapefruits then segment over a bowl by cutting between the membrane into sections. Squeeze the left-over grapefruit core and membranes over a separate bowl to gather the juice.
-
step 2
To make the dressing, whisk together the reserved grapefruit juice, oil, honey, aleppo pepper and vinegar. Season well with salt and pepper.
-
step 3
Set a metal sieve over a heatproof bowl. Pour 2 tbsp of oil into a medium frying pan over a medium heat. Once hot, scatter in the almonds and cook for 3-4 mins until golden and sizzling, then tip into the sieve, allowing the bowl to catch the oil and the sieve to catch the almonds. Season with a little pinch of salt.
-
step 4
Pour the oil back into the pan, turn up the heat and scatter in the spring onions with a pinch of salt, cooking for 3-4 mins until blistered and softening. Remove from the pan and leave to cool slightly. Put half of the grapefruit segments into the pan, stirring quickly until charred and breaking down slightly. Remove to a plate.
-
step 5
You want the salad to be warm, not hot, so leave the ingredients to cool slightly while you assemble and cook the tuna.
-
step 6
Coat the tuna in 1 tbsp of oil and sprinkle with salt. Cook for 1-2 mins on each side (depending how thick the steaks are) until golden on the outside but still pink in the middle. Drizzle 1 tsp of the dressing onto the tuna in the final few seconds of cooking, then remove to a board and cut into thick slices.
-
step 7
Arrange the rocket and mint leaves on a large platter, then nestle in the spring onions, the cool charred grapefruit, then layer on the tuna. Spoon over the dressing, reserving some to serve with, then scatter over the almonds.
Our best salad recipes
Authors
Helena Busiakiewicz
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.1 rating
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue