Comfort Tuna Salad with Pine Nuts & Parmesan

This tuna salad is my idea of perfect comfort food when I want something light, fresh, but still satisfying.
No heavy sauces, no overload of ingredients — just good products, balanced flavors, and a little texture play.

Juicy tuna, crisp greens, toasted pine nuts, shaved parmesan, and a gentle kick from chili flakes.
Simple food that actually feels like food.

Ingredients (2 servings)

For the salad

• 250–300 g fresh tuna steak
• Mixed salad greens or baby spinach
• 2–3 tbsp pine nuts
• Parmesan cheese, shaved with a peeler
• Fresh parsley or cilantro, roughly chopped
• Chili flakes, to taste

For the dressing

• 2–3 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• Salt, to taste
• Freshly ground black pepper

How to cook the tuna

1. Pat the tuna dry and lightly season with salt.
2. Heat a pan over medium-high heat with a little olive oil.
3. Sear the tuna very quickly — about 30–45 seconds per side.
   You want it just cooked on the outside and tender inside.
4. Remove from the pan and let it rest for a minute, then slice thinly.

Prepare the extras

• Toast the pine nuts in a dry pan until golden and fragrant.
  Keep an eye on them — they burn fast.
• Shave the parmesan into thin flakes using a vegetable peeler.

Assemble the salad

1. Arrange the greens on a plate or shallow bowl.
2. Top with sliced tuna.
3. Sprinkle with toasted pine nuts and fresh herbs.
4. Add parmesan shavings generously.
5. Finish with chili flakes, black pepper, lemon juice, and olive oil.

Taste and adjust — this salad is all about balance.

Tips & variations

• If you like it warmer, assemble the salad while the tuna is still slightly warm.
• Arugula works beautifully here if you want more peppery notes.
• Capers or anchovies are optional, but only if you really love them.