Grilled Tuna, Fig, Plum and Lentil Salad with a Balsamic Vinagrette

By Monday, August 11, 2014

I went to my local farmer's market this weekend and came across Cherry Plums, possibly one of the cutest little fruits ever! I bought a bag's worth, not really having an idea of what I would do with them, but setting myself the challenge of using them in some way or form. I was then kindly given some figs from a friend's garden, so decided to combine the two fruits and make a delicious salad. The grilling of the plums and figs gives them a delicious caramelised crust that perfectly compliments the richness of the tuna steak and lentils. This is a really flavoursome and filling salad that is absolutely perfect for the summertime.   




You will need:

400g dried brown lentils
2 tuna steaks
2 figs, cut into 8 slices
4 plums/8 cherry plums, cut into bite sized pieces
30ml extra virgin olive oil
2 tbsp balsamic vinegar
1/2 lemon, juiced
handful of spinach leaves
salt
pepper


Soak the lentils for 30 mins. Cover with fresh water and cook according to package instructions. Mix together the oil, balsamic, lemon juice, salt and pepper in a large mixing bowl and stir in the lentils whilst still warm.

Pour a little oil onto your griddle pan and grill the plums and figs for a few minutes, just until nicely caramelised. Remove from the pan and leave to one side.



Pat oil into the tuna steaks and season well. Grill for 1-2 minutes on each side (I cooked for 2 minutes, as I think the tuna works better in this salad when it is well done). Remove from the pan and cut into slices. 

Toss the spinach leaves into the salad and adjust the seasoning if needed. Pour the lentils out onto a platter and arrange the tuna, plums and figs over the top. Drizzle over any residual plum juice and some balsamic vinegar. Serve and enjoy! 




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