Seared tuna with raisins, pine nut and feta salad
Dan Monopoli used kingfish for our lunch, but my husband failed in his mission to catch one. Dan approved my use of tuna and suggests sea-run salmon if kingfish or tuna are hard to find.
- Season the fish by rubbing the outside with chilli flakes (toasted), sea salt and pepper. Heat the grill plate or barbecue grill until white hot, then seal the fish on all sides. This must be done quickly so the fish takes on a smoky flavour but does not cook. Cool on a wire rack.
- To prepare the salad, toast the pine nuts for 8-10 minutes in a hot oven until just beginning to turn golden. Put the raisins in a small container with the peppermint tea bag and cover with 4 tablespoons of boiling water and leave to soak. When cool, discard the tea bag.
- Toss the parsley, mint and coriander together with the pine nuts, raisins, red onion (thinly sliced), feta (chopped or crumbled into little pieces) and lemon zest (of 1 lemon).
- To serve, use a sharp knife to slice the fish as thinly as you can. Place overlapping slices on a large platter with the salad in the centre. Drizzle the oil over the salad and around the fish. Decorate with baby cress or tiny herb flowers.