Whenever I can get my hands on juicy plump figs, this is my go to salad. Vibrant and fresh, it’s such a versatile and simple salad, and I love the delicate balance of salt, sweet and savoury. You can also coat the tuna in fennel or coriander seeds instead of sesame seeds (I used what I had available in my pantry).
It makes a healthy light lunch, or would work as a starter for dinner.
- 6-8 figs quartered
- sashimi grade tuna – about 400g
- 4 tbs sesame seeds (I used black)
- 2 tbs coarsely cracked black pepper
- 2 tbs coarse sea salt
- 2 tbs olive oil
- 4 large handfuls of rocket
- 4-8 thinly shaved slices of prosciutto
- 2-3 tbs extra virgin olive oil
- 2-3 tbs lemon juice
- lemon wedges to serve
- Combine the sesame seeds, black pepper and salt and place on a flat plate
- Cut the tuna into thick strips – about 5cm wide
- Coat the tuna with the sesame seed/pepper/salt mix
- Heat olive oil in a pan. Sear the tuna strips on all sides for 1 minute on each side – it should be rare inside. Set aside to cool for 5 minutes
- Thinly slice the tuna and arrange with the figs on top of the rocket.
- “Drape’ slices of prosciutto on top
- Dress with olive oil and lemon juice
- Serve immediately