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Fattoush with sumac-spiced tuna

Name: Fattoush with sumac-spiced tuna
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 Lebanese pita bread rounds, split; 2 small Lebanese cucumbers, peeled, halved lengthways; 2 vine-ripened tomatoes, halved; 1/2 red capsicum, seeds removed; 4 small radishes, sliced; 6 spring onions, sliced; 1/2 cup roughly chopped flat-leaf parsley; 1/4 cup roughly chopped mint; 2.00 tablespoon ground sumac or cumin; 4 (about 115g each) small tuna steaks; 1 tablespoon extra virgin olive oil; 1/4 cup (60ml) olive oil; 2 tablespoons lemon juice; 1 garlic clove, crushed; 1 teaspoon ground cinnamon

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by Jill Dupleix

Food writer

Oct 03, 2015

Fattoush is a crunchy salad with shards of crisp pita bread. This version is with seared tuna flavoured with sumac.

2 Lebanese pita bread rounds, split
2 small Lebanese cucumbers, peeled, halved lengthways
2 vine-ripened tomatoes, halved
1/2 red capsicum, seeds removed
4 small radishes, sliced
6 spring onions, sliced
1/2 cup roughly chopped flat-leaf parsley
1/4 cup roughly chopped mint
1 tablespoon ground sumac or cumin
4 (about 115g each) small tuna steaks
1 tablespoon extra virgin olive oil

Dressing

1/4 cup (60ml) olive oil
2 tablespoons lemon juice
1 garlic clove, crushed
1 teaspoon ground cinnamon
1 tablespoon ground sumac or cumin

Method

1.

Place split pita bread rounds under a medium grill for 1 minute on each side until crisp and golden. Crumble the crisp bread into small shards and set aside.
2.

Scoop out and discard the seeds from the cucumber. Scoop out and discard seeds and juice from tomatoes. Chop the cucumber, tomatoes and capsicum, and mix with the radishes, spring onions, parsley and mint.
3.

To make the dressing, whisk together the olive oil, lemon juice, garlic, cinnamon, and sumac or cumin. Season, then set aside.
4.

For the fish, mix additional sumac or cumin with sea salt and freshly ground black pepper on a plate, and press one side of the tuna into it. Heat the oil in a frypan and sear tuna, spice-side down, for 2 minutes until golden, then turn to briefly cook the other side for 1 minute, leaving centre pink. Remove and rest for 5 minutes, then cut into 2cm pieces.
5.

Toss salad, crisp pita bread and tuna in the dressing and serve immediately.