Tuna, Orange, and Potato Salad
Tuna, Orange, and Potato Salad

Ingredients

Method

  • 2 tbsp raisins
  • 100ml orange juice
  • 1 large, zest only
  • 1 chilli, chopped
  • 2 tbsp balsamic
  • 2 red onions, cut into rings
  • 1 handful of salad potatoes, cooked
  • 4 tbsp olive oil
  • 2 x 200g tuna steaks
  • 1 handful of fresh parsley, chopped
  • 1 little gem lettuce, leaves separated
  • Aioli to serve
  • Mix the raisins and orange juice, zest, chilli, and balsamic in a large bowl, and leave to soak in the fridge for an hour.
  • Brush the onions and potatoes with oil, and chargrill in a pan for a few minutes on each side to char. Add the raisin mixture to the pan, and stir in 2 tbsp of olive oil. In a separate pan, cook the tuna steak for a couple of minutes on each side until rare, and then serve on a bed of parsley, raisin mixture, lettuce leaves, and drizzled aioli.
30 mins
2 serving
This recipe pairs perfectly with the Bodegas Arrocal 'Sam' Rosé 2019 from Ribera Del Duero, Spain.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box