Soak the crushed wheat in cold water for 30 minutes until the grains swell, then drain.Place in a medium-based pan, cover with salted water and bring to the boil.Cook for 20 minutes until tender. Drain and strain under cold running water.Make the tuna rub – mix parsley, coriander, garlic, lemon juice, olive oil, cayenne pepper, salt and pepper. Rub on the tuna with a fork.Heat the oil and sear the tuna for 4 minutes until done, turning once after 2 minutes.Make the dressing, add to salad and stir.Tip onto a platter.Slice the tuna but keep it in its shape and put on salad.Snap off some whole parsley leaves and sprinkle over.
Tip:Can also subtitute the fresh tuna with 2 x 170 g canned in brine that is drained.Reprinted with permission of Siba Mtongana and Food Network South Africa.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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