easiest way to prepare speedy perfect Tuna with oregano and warm cauliflower and olive salad

How are you doing? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tuna with oregano and warm cauliflower and olive salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tuna with oregano and warm cauliflower and olive salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tuna with oregano and warm cauliflower and olive salad is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1/2 cup oregano leaves
  • 2 garlic cloves, peeled
  • 2 anchovy fillets, drained
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 tablespoon lemon juice
  • 4 (about 600g) tuna steaks
  • 400g cauliflower, cut into florettes
  • 1/4 cup (40g) pitted kalamata olives, sliced
  • 1/2 red onion, thinly sliced
  • 1/2 cup flat-leaf parsley leaves
  • Baby spinach leaves or green salad, to serve

Method

  • Step 1
    Place the oregano, garlic and anchovy in a mortar and gently pound with pestle until a smooth paste forms. (Alternatively, use a small food processor or finely chop with a sharp knife.) Stir in the oil and lemon juice and season with salt and pepper to taste. Place tuna steaks on a plate and spread with 1 tablespoon of the oregano dressing. Set aside for 3 minutes to develop the flavours.
  • Step 2
    Cook the cauliflower in a medium saucepan of boiling water for 3-4 minutes or until just tender. Drain well. Place the cauliflower, olives, onion, parsley and half the remaining dressing in a large bowl and gently toss to combine.
  • Step 3
    Heat a large non-stick frying pan over medium-high heat. Add the tuna and cook for 2-3 minutes each side for medium or until cooked to your liking. Place tuna on serving plates, drizzle with remaining dressing and serve with warm cauliflower salad and baby spinach leaves, if desired.

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