Spring has arrived! Yup is finally here after a very very long winter with no snow! oh well Let’s move on and enjoy this new season full of light, joy and great meals!
This dish was inspired by the excitement of spring, by its colours, its fragrance.. by a freshness that we have been craving, I wanted to celebrate it, to taste it!
- 1 and 1/2 cups of bulgur wheat
- 4 fresh tuna steaks
- 1 small butternut squash
- 4 cloves garlic
- 1 pomegranate
- 3 organic tomatoes
- 1/2 bunch of coriander
- 5 small red onions
- 1 lemon
- salt & pepper
- dried herbs
- olive oil
Cook the bulgur light and fluffy, I used a ratio of double the water for a cup of bulgur.
wash & cut your butternut in big chunks, and place skin down on a baking tray. Slice garlic and add them on top of the butternut along with salt, pepper and herbs. Add to the tray 4 small peeled red onions. Drizzle some olive oil. Bake at 180 for 20 min.
In a bowl, make some salsa. Chop tomatoes, small red onion and chopped coriander, salt and the juice of the lemon.
Prepare your pomegranate and put seeds in a bowl.
Once your bulgur is ready place in a big bowl, add 3/4 of your salsa, your pomegranate and add the roasted butternut squash. Keep the roasted red onions to plate.
Mix well and check for seasoning. Add a little olive oil and more lemon if needed too.
On a cast iron grill, cook your tuna steaks, make sure you don’t overcook them as they will be too rubbery!! so 2-3min on each side.
You can now plate your dinner, get some of your warm salad, add the tuna steak, put some of your salsa on top of the steak to add some freshness and don’t forget your roasted red onion on the side!