Tuna with Parsley and Pomegranate Salad

Fresh tuna steaks are pan-fried and served with a crisp salad of parsley, arugula, pear, pomegranate seeds and toasted pine nuts – a perfect accompaniment to the fish!

Tuna with parsley and pomegranate saladPhoto: Reader's Digest Brainpower Cookbook
Servings Prep Time Cook Time
4people 15minutes 5minutes
Servings Prep Time
4people 15minutes
Cook Time
Portions: people
Portions: people
  1. To make the dressing, whisk the extra virgin olive oil, vinegar, maple syrup, lemon zest, lemon juice, mustard and garlic in a bowl until combined.
  2. Heat the oil in a large frying pan and cook the tuna over medium-high heat for 2 minutes on each side, until done to your liking.
  3. Put the arugula, parsley, pear, pomegranate seeds and parmesan in a bowl. Drizzle with the dressing. Gently toss to combine.
  4. Serve the tuna topped with the salad and dressing, and the toasted pine nuts.
Recipe Notes

It's important to dress the salad just before serving.

Each serving provides 2286 kJ, 546 kcal, 52g protein, 33g fat (9g saturated fat), 10g carbohydrate (8g sugars), 2g fibre, and 294mg sodium.