Seared Tuna and Watermelon Salad

Created on 17th Jan 2016

This pretty loaf cake is packed with flavour and uses courgette as its secret ingredient, making it slightly more healthy for you. The orange glaze really lifts this cake to another level of tastiness.

The ingredients and instructions for Seared Tuna and Watermelon Salad are as follows:


Serves 4

500g watermelon, cut into chunks and de-seeded
½ cucumber, peeled, de-seeded and cut into chunks
½ red onion, very thinly sliced
1 small bunch of dill fronds, roughly chopped
2 tbsp pumpkin seeds
4 tuna steaks, 100–150g each
Splash of Pomora extra virgin olive oil for rubbing
100g crumbled feta cheese
Sea salt and freshly ground black pepper

For the pomegranate dressing:
½ red chilli, finely chopped
1 tbsp pomegranate molasses
1 tbsp lemon juice
3 tbsp Pomora extra virgin olive oil


1. Put a griddle pan on a high heat until hot. Rub the tuna steaks with Pomora olive oil and season, add to the griddle pan and sear each side for 1 minute until browned but still pink inside. Remove from the pan and rest.

2. Toast the pumpkin seeds in a dry frying pan over a medium heat for 2-3 minutes.

3. Mix together the chilli, pomegranate molasses, lemon juice and Pomora extra virgin olive oil and season for the vinaigrette.

4. Put the watermelon chunks, cucumber chunks, chopped dill and red onion in a bowl and dress with the vinaigrette.

5. Plate the salad, scatter over the pumpkin seeds and crumbled feta and lay the tuna steak on top.

The recipe for Seared Tuna and Watermelon Salad uses Pomora extra virgin olive oil.
Taken from In The The Mood For Healthy Food by Jo Pratt, Nourish Books 2015.
RRP £20.00. 25% off with code POMORA25 at Nourish Books.