Apple Hazelnut Tuna with Curry Dressing
1 tbsp curry powder
3 tbsp olive oil
3 tbsp mango juice
1 clove garlic, peeled and mashed
1 tsp white wine vinegar
3/4 - 1 lb albacore tuna steaks, cut into 1-inch cubes
Juice of half a lemon
Combine the first five ingredients in a bowl or sealable plastic bag. Add the tuna cubes and let marinade in the refrigerator for about 2 hours. Make sure you smoosh it around a little to get all the tuna coated before you put it in the fridge.
When ready, heat a grill pan, sprinkle the tuna cubes with a little salt and cook the tuna, getting nice grill marks on all the sides — probably 4-5 minutes total. Take it out of the pan a bit before you think it’s completely done. It’ll finish cooking through off the heat. Pile it in a bowl, squeeze half a lemon over it, and cover it with foil until you’re ready for it.
1 tbsp mayonnaise
1 tsp lemon juice
1 tsp curry powder
1 tbsp olive oil
salt & pepper
Whisk all ingredients and set aside until needed, which will be in a couple of minutes.
1/2 cup toasted hazelnuts, chopped
1 green apple, cubed
Red leaf, romaine or other lettuce
Toasted flat bread or naan
In a bowl, combine the torn lettuce leaves, hazelnuts and apple. Toss with the dressing. Serve with thebread and tuna cubes. You can make a sandwich by putting some salad on the bread and topping with tuna (what I did) or have a pile of salad, a pile of tuna and a piece of bread and eat in that fashion No matter which you choose, it’s so, so good.