Tuna Salad in Chicory Cups

I hope everyone’s had a good start to the week!

It’s nearly Super Bowl which means SNACK. If you want to find me, you know I’ll be around the snack table 😉

These are a super easy and healthy snack to put together – you can make the tuna in advance and just serve it in chicory cups (butter lettuce would also be delicious) before serving!

Tuna Salad in Chicory Cups dairy free, gluten free
Serves 2

This is a perfect light recipe for a light lunch or snack – the tahini gives it a delicious creaminess whilst the lemon juice and zest lifts the whole dish! Perfect with celery and red peppers too!

1 can tuna in olive oil
Handful of plum tomatoes
1/4 cucumber, finely chopped
2 spring onions, finely chopped
Lemon zest

Chicory, to serve

optional: peppers, courgette, coriander or parsley

Mix the tuna salad ingredients with the tahini dressing.

Serve immediately in chicory cups.

For the dressing
1 tbsp tahini
3 tbsp water
1 tbsp lemon juice
salt and pepper, to taste
Extra virgin olive oil (optional)

Stir the tahini with the water and lemon juice until smooth and creamy.
It may separate at first but keep whisking and it will become smooth!

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Salt Grilled Salmon (Shiozake)

It’s been quite a crazy start to the week here on Add A Little. How’s it been for you?
Yesterday was pretty cray to the cray to be honest. First of all, I make breakfast and the scariest bug was hanging off a calendar (think moth crossed with daddy long legs). I have a phobia of bugs so I was a bit like ASDFGHJKL OMFSGFSIDFUH. As well as that, I missed my bus THEN missed my stop on the way to school and overall it was a pretty hectic day!

How was your start to the week?

On another (slightly more joyful note), I’ve been on a bit of a chicken kick this week so had a lil break from it and this is one of the easiest and tastiest things to make in my repertoire (ooh fancy I know!) and I made a video guys (appreciate 😉 )

I hope you can try it out for yourself : the crispy outer layer that encases tender, falling apart salmon! Delicious!

Salt Grilled Salmon (Shiozake) dairy free, gluten free
Serves 2

Under 30 minutes for a delicious and healthy weeknight meal to be on the table -what more could you want? Salmon is tender and flaky with a crispy crust! Serve with a good squeeze of lemon and it’s fantastic the next day in a salad.

2 fillets of salmon
Sea salt
Lemon, to serve

Preheat the oven to 180ºC.

Salt the salmon liberally and leave on the side for about 10 minutes.

After about 10 minutes, dab the salmon with a tissue to get rid of any excess moisture and add a touch more salt.

Place skin side down in a hot oven for 15 minutes until cooked through, but still tender inside.
*If you want crispy edges, place salmon ‘meat’ side down, rather than the skin, or flip halfway through cooking so it doesn’t stick to the foil.

Serve immediately.

Seared Tuna with Stir Fried Greens

I can honestly say this is one of the best things I’ve made in a very long time.
I absolutely love ADORE tuna and I’m always excited to go back to Tokyo to have delicious tuna sashimi!
I don’t normally buy tuna at the supermarket, but the other day I saw a fresh, delicious looking tuna steak so had to go and grab it!

At first, I was thinking of making a salad with avocados or something, but I wanted something a bit warmer because of the current weather situation in London (aka windy as HECK!)
I’ve made seared tuna before but this time it was just amazing – I highly recommend marinading it before hand, it makes a world of a difference!

Seared Tuna gluten free and dairy free

Toaste sesame oil
Soy sauce
Ginger, grated
Sesame seeds
Extra virgin olive oil (for cooking)
Freshest tuna steak you can find

Pour ingredients into a shallow bowl and put tuna in, rubbing it into the marinade.

Leave to marinade for about 30 minutes (I left mine out, not in the fridge, as I wasn’t leaving it for that long).

Once marinade has sunk in, heat the pan so it’s very hot.

Add tuna and sear for 1-2 minutes per side.
On the final side, pour the remaining marinade over the tuna in the pan.

Take it out the pan and cover with the sesame seeds and let it rest for about 2 minutes and slice.

Stir Fried Greens
Serves 2

1 courgette, cut into semi circles
A few stalks of broccoli
Handful of green beans
1 clove ginger, crushed
Ginger, julienned
Sesame seeds
Salt and pepper, to taste
Extra virgin olive oil
Sesame oil, for garnishing

Before stir frying, steam the broccoli and green beans for a few minutes until al dente.

Heat oil in a pan with the ginger and garlic until fragrant.

Add the courgettes and stir fry for a minute or two then add the other greens and cook on a high heat (note: you want these vegetables to keep a crunch and freshness to keep this dish light!)

At the last 30 seconds of cooking, add sesame oil and sesame seeds.