“Shepherd’s Salad” with Moroccan Spiced Fish, Crisp Lavash and Lemon Dressing

Chef Marco Edwardes from Te Whau Vineyard on Waiheke created a delicious, light salad recipe to match the bold Moroccan spiced tuna in his Seasonal Seafood meets Farmers Market class in February.  The citrus dressing adds a burst of freshness to complete the dish.

Chef:  Marco Edwardes.  Serves:  4.

400gm Tuna or kingfish fillets
2 baby cos lettuce, outer leaves removed, cut into 6 wedges
160gm radish, cleaned and quartered
1 green and 1 red capsicum, cut into small squares
1 Lebanese cucumber, sliced
1 small red onion (or ½ large), thinly sliced
1 punnet cherry tomatoes, cut into quarters
20ml lemon juice
Flaky Sea Salt
New York cut pepper
2 tsp Moroccan Spice blend
50gm Sea Salt Lavash
60ml Extra Virgin olive oil
¼ cup each of dill, mint and Italian parsley


1. For the salad: place cos, radish, green and red capsicum, Lebanese cucumber, red onion and tomato in a bowl. Drizzle with lemon juice and season with flaky sea salt and black pepper.
2. To cook the fish: pre heat a medium size fry pan add olive oil. Season the tuna with salt and pepper and Moroccan spice mix.
3. Place fish in the pan and sear for approximately 3 minutes on all sides. The fish should still be rare in the centre. Remove from pan and slice.
4. Arrange salad on a serving plate and top with the seared fish and herbs. Drizzle with olive oil and scatter with lavash to add some crunch.

Questions and feedback

We welcome your feedback and are happy to answer any questions you might have about this recipe.
Leaving the "Post to Facebook" box checked will add your comment to your Facebook timeline.
If you'd prefer to just post on this page, uncheck this box.