Grilled Tuna and Asparagus with Preserved Lemon Dressing
Photography by Aaron McLean.
If asparagus proves hard to find, grill halved zucchini or round green beans instead.
Serves: 4
INGREDIENTS
4 x 150 gram pieces of tuna
400 grams slim asparagus
olive oil
sea salt and freshly ground pepper
Dressing
2 quarters of preserved lemon
¼ teaspoon chilli flakes
3 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, crushed
1 teaspoon honey
To serve
1 spring onion, sliced thinly on the diagonal
METHOD
Snap the tough ends off the asparagus. Brush the tuna and asparagus with olive oil and season.
To cook: Preheat a grill plate to hot. Grill the tuna for about 1 minute each side or until done to your liking. Grill the asparagus until crisp tender. Transfer both to a plate.
Dressing: Remove the flesh from the preserved lemon and discard. Chop the skin finely. Whisk the remaining ingredients in a bowl and season with pepper and a little sea salt then stir in the preserved lemon.
To serve: Place the asparagus and tuna on a platter and spoon over the dressing. Scatter with the spring onion and a grind of pepper and serve with a green salad.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!