For the tuna hearts
Mix the yoghurt and spring onion with lemon and pepper tuna flavor. Scoop about a table spoon and shape with your hand into a ball and then into a heart shape. Coat in the sesame seeds, cilantro leaves, onion seeds and cayenne pepper mix. Place clingfilm on the kitchen surface and place finished heart onto clingfilm. Now for the sun-dried tomato tuna flavor – mix in the yogurt, chopped sun-dried tomatoes, capers and olive oil. Then shape into hearts and coat with the crostini crumbs place onto clingfilm.
Place all ingredients in bowl and rest at room temperature for about 15 minutes.
To plate your salad
First, place the mango and pineapple, arrange the tomatoes, spring onion, cucumber shavings, artichokes and feta cheese. Scatter over some green peppercorns and then the salad dressing. Finish off your salad with the tuna hearts on top.
Recipe reprinted with permission of Bouffilicious. To see more recipes, please click here.
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