Tuna and Jerusalem artichoke salad

Mark Hix
·2-min read
Tuna and Jerusalem artichoke salad
If you’re lucky enough to grow Jerusalem artichokes at home, you can make this salad with a quick garden forage - Matt Austin

I love making a dish without needing to go shopping – I’m lucky enough to gather ingredients from my garden, digging up artichokes and cutting leaves. Raw Jerusalem artichokes that have been thinly sliced have a different flavour to when they’re boiled or roasted, with a texture almost like apple.

Overview

Prep time

15 mins

Cook time

5 mins

Serves

2

Ingredients

  • 100ml rapeseed oil

  • a few sprigs of thyme

  • 1 tsp fennel seeds

  • 150g bluefin tuna belly or loin, cut into 2-3cm chunks

  • 100g Jerusalem artichokes, peeled

  • handful of small salad leaves

  • 1 tbsp capers

For the dressing

  • ½ tbsp red-wine vinegar

  • 2 tbsp rapeseed oil (from cooking ingredients above)

Method

Step 1

Put 100ml rapeseed oil in a pan with a lid and add a few thyme sprigs, 1 tsp fennel seeds and seasoning. Gently bring to a simmer then carefully add 150g bluefin tuna belly or loin (cut into chunks). Cover with the lid and cook for 1 minute, moving around after 30 seconds to cook all over. Remove from the heat.

Step 2

Slice 100g peeled Jerusalem artichokes thinly on a mandoline or with a sharp knife or peeler. Place in a large bowl of cold water and leave to one side.

Step 3

To make the dressing, whisk together ½ tbsp red-wine vinegar and 2 tbsp of the cooking oil with some seasoning.

Step 4

Drain the artichokes and pat dry, then toss in a bowl with a small handful of salad leaves and the dressing. Arrange on plates. Break up the pieces of tuna over the top, scatter with 1 tbsp capers and spoon over any remaining dressing.

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