Ingredients
- —2 tuna steaks
- —70 g lamb's lettuce
- —50 g pecans
- —1 small red onion
- —100 g snow peas
- —300 g baby potatoes
- —150 g yellow and red cherry tomatoes
- —2 tablespoons oil
- —1 tablespoon lemon juice
- —1 tablespoon honey
- —2 tablespoons olive oil
- —Salt and pepper
Instructions
Boil the baby potatoes for about 10 minutes until tender.
Drain and rinse with cold water.
Trim the ends of the snow peas.
Briefly stir-fry the snow peas in oil with salt and pepper.
Brush the tuna steaks with a little oil.
Grill the tuna briefly in a hot grill pan.
Slice the red onion into half rings.
Cut the cherry tomatoes into wedges.
Halve the baby potatoes if needed.
Combine the lamb's lettuce, baby potatoes, snow peas, onion, and tomatoes in a bowl.
Place the grilled tuna on top.
Coarsely chop the pecans and sprinkle them over the salad.
Mix the lemon juice, honey, and olive oil into a dressing.
Season the dressing with salt and pepper.
Drizzle the dressing over the salad.
Serving Tip
This salad is generous and well-balanced, featuring hearty grilled tuna, crunchy vegetables, and tender baby potatoes. Fresh, filling, and perfect as a light yet complete meal. Serve the salad while the tuna is still warm for added depth of flavor.
Storage Tip
The salad is best enjoyed fresh; store leftovers for up to one day in the fridge without dressing.