Tuna, Orange and Avocado Salad
Bonterra challenged me to create a summer recipe to pair with their organic Cabernet Sauvignon
Bonterra are a wine brand committed to
environmentally-friendly practices and
regenerative agriculture. Their winery runs
exclusively on green power and is focused on
biodiversity, running insect and wildlife
programmes and boycotting pesticides
through the planting of cover crops and
chickens who roam the vineyards to help
control pest populations. I'm so proud to work
with brands who are committed to reducing
their impact and fostering a better, greener
agricultural norm.
Bonterra asked me to create a summer
recipe that would pair beautifully with their
Organic Cabernet Sauvignon, so I chose Tuna
Steak in a citrusy salad for ultimate summer
vibes.
(This recipe was part of a paid Instagram campaign/AD)
Tuna, Orange and Avocado Salad
Ingredients
Serves 2
1 orange, peeled and segmented
1 avocado, sliced
Bag salad leaves
2 spring onions, sliced finely
2 tbsp olive oil
Juice of 1 lime
1 tbsp white wine vinegar
2 tuna steaks
1 tbsp honey
1 tsp dijon mustard
Method
Mix the orange segments, avocado slices, spring onions and salad leaves in a large bowl.
Mix the dressing well and pour half over the salad.
Mix the honey and mustard in a bowl, season with salt and pepper and heat a frying pan with a little oil.
Dip each tuna steak into the honey mixture and then cook on the hob, for 2 minutes each side. Leave to rest and then slice on the diagonal.
Lay the tuna over the salad and pour the remaining dressing over the top. Serve with Bonterra Cabernet Sauvignon.
