This tuna recipe is ideally a summer salad. Whether it is summer or not, I always like to serve my tuna warm in this salad.

Slice the tuna into small flat piece and place the tuna into a hot frying pan and seal on both sides. Take out of the frying pan and slice into small strips and place into a small bowl. Add the pitted kalamata olives, chopped fetta cheese, sliced red capsicum, orange zest, roasted walnuts, sliced red onion and shaved parmesan cheese. Mix all the ingredients together. Wash the lettuce and place into a large flat serving bowl. Place the mixed ingredients onto the washed lettuce.

Make the dressing by placing the raspberry vinegar and sugar into a small bowl and mixing together with a whisk. Slowely add the olive oil. Spoon some of the dressing over the salad and serve.

4 ounces fresh tuna

2 tablespoons kalatama olives

¼ small red onion

1 cup salad lettuce mix

2 tablespoons chopped fetta cheese

¼ red capsicum

1 teaspoon orange zest

1 teaspoon chopped roasted walnuts

1 teaspoon shaved Parmesan cheese

Salad dressing

1 tablespoon raspberry vinegar

1 teaspoon sugar

2 teaspoon olive oil

Time to make 30 minutes Serves 4