Marinated tuna with pickled cactus pads, greens and fig salad


  • 400g thinly sliced fresh tuna


  • 4 tbsp Grenadine (or pomegranate molasses) 
  • 4 tbsp sesame oil
  • 2 to 3 tbsp lemon juice 
  • 1 tbsp crushed green peppers


  • Mixed salad leaves
  • 4 ripe figs, well washed or peeled and quartered
  • 3 tbsp sesame oil
  • 1 tbsp lemon juice

Pickled cactus salad

  • 4 new light green pads 
  • 1 red chilli pepper, finely chopped – remove the seeds and membrane for a milder flavour
  • 1 small onion, finely chopped 
  • 1 small tomato, finely chopped
  • 375ml (1½ cups) white vinegar
  • 2 tbsp sugar


  1. Slice the tuna as finely as possible.
  2. Pour the marinade over the tuna making sure all the slices are absorbing the marinade, cover with cling film and place in the fridge for about 1 hour before serving.

For the pickled cactus

  1. Using a knife, or vegetable peeler, peel off the skin on either side and cut in strips – be careful of spiny prickles. 
  2. Boil them for 5 mins, drain and rinse. 
  3. Add the cactus fingers to a jar with the chopped onion, tomato and chilli and set aside.
  4. Boil the vinegar and sugar and pour over the cactus mixture and close the jar turning it upside down for approx 5 mins before refrigerating it.
  5. Place the salad around the plate with the slices of tuna in the middle and serve with pickled cactus salad.