Field Salad with Tuna and Shallot Dressing

Ingredients

• 400 g tuna fillet
• 2 tbsp plant oil
• 50 g walnuts
• 3 shallots
• 5 tbsp olive oil
• 3 tbsp light balsamic vinegar
• 100 ml apple juice
• 1 small radicchio
• 100 g Field salad
• salt, pepper

Instructions

1. 1.

   Slice the tuna into 2 cm wide strips. Heat the plant oil in a pan until very hot and quickly sear the tuna on both sides.

2. 2.

   Finely chop the walnuts and coat the tuna strips with them. Peel and dice the shallots. In a small pot heat 1 tablespoon of olive oil and sauté the shallot cubes. Add the vinegar, bring to a boil briefly, then add the apple juice and simmer lightly again. After about 10 minutes remove from heat and let cool.

3. 3.

   Meanwhile clean, wash, and dry the radicchio and field salad. Tear the radicchio into bite‑sized pieces. Whisk the remaining olive oil into the shallot sauce with a whisk, then pour the dressing over the salad.

4. 4.

   Cut the tuna across the grain into small pieces and serve together with the salad.