Seared Tuna with Ceviche Dressing

, from Issue #36. August, 2015
Photography by Carolyn Robertson.
Seared Tuna with Ceviche Dressing

Serves: 4


4 x 150 gram pieces of tuna
olive oil
sea salt and freshly ground pepper

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


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.