Alive and Cooking

Salt and Pepper Tuna

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500g tuna steak
2 tbsp freshly ground pepper
2 tbsp freshly ground salt
2 tbsp freshly ground McKenzie extra spicy seasoning
1 egg
12 Always Fresh capers
6 Always Fresh Baby Cucumbers
1 Always Fresh anchovy
½ cup chopped parsley
100g bean sprouts
½ bunch watercress
200ml Canola oil
1 lemon
Olive oil


1. Cut the tuna into 2cm dice.

2. Crack the egg into a bowl and whisk. Place the tuna into the egg and ensure all chunks have been coated.

3. Place the salt in one bowl, pepper in another bowl and the spicy seasoning in a third separate bowl.

4. Divide the tuna chunks between the 3 separate seasoning bowls and coat well.

5. Place a frying pan on to heat with the canola oil, shallow fry in batches of salted tuna first, then pepper tuna next and finally the spicy tuna. Place on absorbent paper.

6. Chop the capers, baby cucumbers and anchovy. Combine in a bowl with bean sprouts, watercress and parsley, a squeeze of lemon juice and drizzle of olive oil. Serve the tuna with the salad.

Salt and Pepper Tuna