Superfood Salad with Seared Tuna

Superfood Salad with Seared Tuna Recipe


  • 1 Bag of Florette Classic Crispy Salad
  • 150g Broccoli Florets
  • 150g Fine Green Beans
  • Baby Spinach
  • 1 Carrot (pared into strips -use a potato peeler)
  • 410g Can of Mixed Beans (rinsed and drained)
  • 50g Brazil Nuts (chopped)
  • 25g Sunflower Seeds
  • 2 Fresh Tuna Steaks
  • 2 tbsp Olive Oil
  • Black Pepper
  • For the dressing:
  • 1 Red Chilli (deseeded and finely sliced)
  • 1 Garlic Clove (crushed)
  • 4 tbsp Olive Oil
  • 3 tbsp Lemon Juice


  1. First make the dressing by mixing together the chilli, garlic, olive oil and lemon juice.
  2. Cook the broccoli and green beans in a little boiling water for 4-5 minutes, until just tender. Drain and rinse with cold water.
  3. In a mixing bowl, combine the Florette Crispy Salad, spinach, carrot, canned beans, broccoli, green beans, Brazil nuts and sunflower seeds. Share between the mixture between four bowls or plates.
  4. Preheat a chargrill pan or grill. Brush the tuna steaks with olive oil, then cook them for 3-4 minutes on each side. Let them cool for a few moments, then break them into large chunks and arrange on top of the salads. Serve at once, with the dressing spooned over.
  5. Cook’s tip: If you’re not keen on the spicy heat of fresh chilli, simply omit it from the dressing.