Moroccan Tuna Salad

Using Major Moroccan Mari Base

6 Covers

ingredients

Tuna Steaks

6x150g

Major Moroccan Mari Base

135g

Green Peppers- Finely Chopped

300g

Tomatoes- Deseeded & Finely Chopped

450g

Spring Onions- Finely Sliced

6

Hard Boiled Eggs- Finely Chopped

3

Anchovy Fillets- Drained and Finely Chopped

3

Green Olives- Pitted and Finely Chopped

50g

Red Chillies- Deseeded and Finely Chopped

8g

Mint Leaves- Finely Chopped

3 tsp

Baby Capers- Drained and Rinsed

1½ tsp

dressing

Olive Oil

50ml

Garlic Puree

7g

Coriander Seeds

11/2 tsp

Caraway Seeds

11/2 tsp

Lemon Juice

20ml

Red Wine Vinegar

45ml

Major Moroccan Mari Base

7g

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method

1. Heat oil in a pan, add garlic puree and seeds, cook, stirring until fragrant.

2. Stir in lemon juice, vinegar and Major Moroccan Mari Base.

3. Leave to cool.

4. Place tuna steaks in a Mari-Bag. Add Moroccan Mari Base massage lightly, leave in fridge for two hours.

5. Mix all salad ingredients together. Drizzle dressing over salad and toss gently.

6. Remove tuna from fridge and cook on griddle. Do not overcook.

7. Place salad on a plate and top with tuna steak.