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 #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.