Salmon Tuna Salad

Ingredients

• 8 anchovy fillets
• 2 cloves garlic
• 4 sprigs thyme
• 50 ml olive oil
• 2 tbsp Red wine vinegar
• 2 sprigs Rosemary
• 8 sage leaves
• 1 small chili pepper
• 50 g white bread (crumbled)
• 1 tsp orange zest
• 1 tsp lemon zest
• 4 tuna steaks (about 160 g each)
• 2 tbsp olive oil
• Salt
• Pepper (freshly ground)
• oil for frying
• 2 heads of salad greens

Instructions

1. 1.

   Rinse the anchovy fillets under cold water and pat dry with kitchen paper. Peel one clove of garlic and chop it finely. Roughly chop the anchovies, place them in a mortar with thyme leaves, crush together, slowly add olive oil, then season with vinegar. Let the dressing sit at room temperature.

2. 2.

   Preheat the oven to 200°C (fan).

3. 3.

   Peel the second clove of garlic and dice finely; pluck rosemary and sage, chop finely. Wash the chili pepper, slice lengthwise, deseed, remove white membrane, and dice. Grind the bread into fine crumbs using a food processor, add orange and lemon zest, herbs, chili, and garlic, mix into a coating.

4. 4.

   Brush the tuna steaks all over with oil, season with salt and pepper, then coat them in the breadcrumb mixture, pressing firmly so the coating adheres well.

5. 5.

   Heat oil in a non‑stick, oven‑proof skillet over medium heat. Gently place the fish in the pan, sear about 1 minute per side, flip carefully, then transfer the skillet to the preheated oven and bake for an additional 5 minutes until cooked through.

6. 6.

   Meanwhile, separate the salad leaves from stems, wash, and dry thoroughly. Toss with two thirds of the anchovy dressing and spread on plates. Slice the tuna steaks from the oven, arrange them in a fan‑like pattern over the greens, drizzle with remaining dressing, and serve.