Pan-Seared Tuna Served with Mesclun Salad

  • 80gm Tuna
  • 100ml Olive Oil
  • 1clove Garlic, sliced
  • 5gm Shallots, sliced
  • 1stalk Rosemary, chopped
  • 1stalk, Thyme, chopped
  • 50gm Mesclun Salad
  • A pinch of Salt and Pepper
  • 100ml Olive Oil, for dressing
  • 60ml Honey, for dressing
  • 40ml Lemon Juice, for dressing


  1. Marinate tuna with all the ingredients for a minimum of 1 hour.
  2. Pan sear tuna over high heat on all sides, ensure the centre of the tuna remain pink.
  3. Allow tuna to cool slightly before slicing it into 8 – 10pcs, set aside.
  4. Toss dressing with Mesclun salad in a mixing bowl.
  5. Place salad on serving plate and lay pan seared tuna atop salad, and serve.