Seared tuna on salad nest


  • 600-800g tuna fillet
  • Pinch of sugar
  • 4 tablespoons olive oil
  • Salad leaves
  • 4 tablespoons coriander and/or basil pesto
  • 2 roasted peppers
  • ½ cucumber, sliced diagonally
  • Juice of a lemon
  • 8 new potatoes, boiled and halved
  • 2 tablespoons soy sauce
  • Sprouts
  • Salt & pepper
  • Avocado pear (optional), stoned and sliced lengthwise

Preparation time


Cooking time



  1. Recommended CADAC cooking surface: BBQ grid
  2. Slice tuna into 2cm thick slices. Rub half of olive oil into tuna. Heat BBQ Grill until very hot. Place tuna on BBQ Grill, and cook for 2-3 minutes on each side. Remove tuna and cut into 1cm strips.
  3. In a bowl combine the tuna, remaining oil, pesto, lemon juice, soy sauce, salt, pepper and sugar. Toss well. Arrange salad leaves and the rest of the prepared ingredients on a platter. Place tuna with marinade over the salad and serve at once.
  4. It is irresistible with a loaf of the finest!