Grilled Tuna and Asparagus with Preserved Lemon Dressing

, from Issue #39. September, 2015
Photography by Aaron McLean.
Grilled Tuna and Asparagus with Preserved Lemon Dressing

If asparagus proves hard to find, grill halved zucchini or round green beans instead.

Serves: 4


4 x 150 gram pieces of tuna
400 grams slim asparagus
olive oil
sea salt and freshly ground pepper

2 quarters of preserved lemon
ΒΌ 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 


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.