Soy-seared tuna steaks with carrot and pansy salad

Soy-seared tuna steaks with carrot and pansy salad

By
From
The Herb & Flower Cookbook
Serves
4
Cooking time
5 mins

You might not normally add pansies – they of country garden fame – to the Eastern-inspired flavours of coriander, sesame and soy, but it’s for their impressive colour contrast against the carrot, rather than their taste, which makes them worthy of inclusion. They are slightly sweet, slightly bland, and more like dressing than actual ingredient in their own right. Matched against strong flavours here all they really do is look impressive. Handy, really, as this dish is embarrassingly easy to make.

Ingredients

Quantity Ingredient
200g carrots, peeled
200g white cabbage
4 tablespoons coriander, chopped
4 tablespoons pansy flowers
2 tablespoons olive oil
2 tablespoons soy sauce
4 tuna steaks

For the dressing

Quantity Ingredient
2 limes, juiced
2 tablespoons fish sauce
2 tablespoons sesame oil
4 tablespoons soy sauce

Method

  1. Slice the carrot and cabbage into really thin strips using a mandolin, potato peeler or knife. Divide the carrot, cabbage, coriander and pansies between four plates, arranging them nicely with the flowers on top.
  2. Put all the dressing ingredients into a jar and shake together to mix well. Set it aside to sit for 1 minute.
  3. Mix together the olive oil and soy sauce and use it to baste each tuna steak liberally. Set a heavy-bottomed frying or griddle pan over a high heat and let it get really hot before adding the fish, searing each side for 1–2 minutes. It will cook quickly but remain a bit pink on the inside. Place a steak on each plate, sliced if you like, drizzle the dressing over the salad and serve.

Substitute the pansies with...

  • Basil, borage or nasturtium.
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