Serves: 4
INGREDIENTS
4 x 150 gram pieces of tuna
olive oil
sea salt and freshly ground pepper
Dressing
2 medium vine tomatoes, diced
2 spring onions, thinly sliced
1 long red chilli, seeded and thinly sliced
1 clove garlic, crushed
½ teaspoon ground cumin
¼ cup green olives, pitted and sliced
3 tablespoons olive oil
finely grated zest and juice 1 lime
dash of Tabasco sauce
2 avocados, sliced
chopped dill or mint
METHOD
Dressing: Combine all the ingredients, except the avocado and dill, in a bowl and season.
Tuna: Rub the tuna with olive oil and season. Heat a ridged grill or sauté pan and cook the tuna until done to your liking.
To serve: Cut each piece of tuna in half. Arrange the avocado on plates and top with two pieces of tuna. Spoon over the dressing and scatter with the dill or mint.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.