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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!