Charred Grapefruit and Tuna Salad with Aleppo Pepper Dressing

Generate charred grapefruit and tuna salad with Aleppo pepper, honey, and olive oil dressing for a sharp, modern lunch.

Servings: 4 | Prep: 15 min | Cook: 5 min | Total: 20 min

Tags: fresh, lunch, modern, salad, seafood

Ingredients

• 2.0 unit grapefruit (Preferably pink or red for sweetness)
• 300.0 g tuna (Fresh, sushi-grade)
• 150.0 g mixed salad greens (Include rocket and spinach for peppery notes)
• 1.0 tsp Aleppo pepper (Can substitute with mild chilli flakes)
• 2.0 tbsp honey
• 3.0 tbsp extra virgin olive oil
• 1.0 tbsp lemon juice (Freshly squeezed)
• 1.0 pinch salt
• 1.0 pinch black pepper (Freshly ground)

Instructions

1. Preheat a grill pan over medium-high heat.
2. Cut the grapefruits into thick slices, about 1 cm thick, and place them on the hot grill. Grill for 1-2 minutes on each side until charred marks appear and the edges caramelise slightly. Set aside to cool.
3. Slice the tuna into thin strips, about 0.5 cm thick. Set aside.
4. In a small bowl, whisk together the Aleppo pepper, honey, olive oil, lemon juice, salt, and black pepper until well combined. Taste and adjust seasoning if necessary.
5. In a large bowl, combine the mixed salad greens and drizzle with half of the dressing. Toss gently to coat.
6. Arrange the grilled grapefruit slices and tuna strips over the salad greens.
7. Drizzle the remaining dressing over the salad, ensuring the grapefruit and tuna are well coated.
8. Serve immediately, ensuring each plate has an even distribution of grapefruit, tuna, and greens.