Zingy Tuna, Goat Cheese & Kiwi Berry Salad

Fantastic fish cooked quickly and teamed with zingy kiwi berries.

Dry-off the tuna steaks with a paper towel.

Coat the tuna steaks with olive oil and salt and pepper each.

Add 2-3 spoons of olive oil to cover a thin layer of the bottom of a heavy pan and heat over high heat.

Add each tuna steak and cook for 1 minute. You will be tempted to cook it longer but the best way to sear tuna is very quickly.

Turn and cook for 1 more minute and remove from the oil and let sit to cool slightly. Cut into thin even slices (you’ll need a very sharp knife) of no more than 3-4 mm.

Cut the cheese into chunks.

Chop the spring onions.

In a big bowl mix the leaves, onions and with half of the dressing.

Rinse the berries gently and let dry, then half them.

To serve arrange a thin layer of salad mix from the bowl. Spread a few pieces of the tuna and arrange nicely on top. Spread halved berries between/on top, as well as a generous amount of cheese. With a teaspoon drizzle some dressing on the tuna slices.

Serves: 2
Cook time: 5 mins


  • 500g block sashimi-quality tuna – about 2 steaks
  • 1 pack of Kiwi Berries
  • 100g hardened goat cheese
  • 100g mixed green salad leaves, washed and dried
  • 50g of rocket leaves, washed and dried
  • A handful of spring onions
  • Olive oil
  • Salt & pepper


Per 100g Per Serving
Energy (KG) 640.0 3281
Energy (kcal) 153 785
Fat (g) 8.7 44.2
Saturated Fat (g) 3.4 17.4
Carbohydrates (g) 3.8 19.7
Fibre (g) 1.0 5.1
Sugar (g) 2.2 11.3
Protein (g) 15.0 76.5
Salt (g) 0.2 1.1