Tuna with Crispy Capers & Lemon Zest

This took me less than 10 minutes to make, blanching included. I love the colors and it was very good! I wish raw fish was cheaper.


[100% organic & wild]


  • Handful of mixed greens
  • Handful of green beans, blanched
  • 1-2 oz. fresh tuna, cut into sashimi pieces
  • 2 TBS olive oil
  • 2 TBS salted capers, rinsed
  • 1 TBS finely grated lemon zest
  • Cracked black pepper


  1. For the dressing, heat a frying pan on medium heat and add the oil, capers, and lemon zest and cook for 3-4 minutes
  2. Place the green beans on the bottom on the plate, then the mixed greens, and top with the tuna
  3. Pour the dressing over and eat immediately!

*Adapted from Donna Hay’s Off the Shelf: Cooking from the Pantry.

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