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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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.