Warm Tuna Salad
Photography by Aaron McLean.
Serves: 4
INGREDIENTS
4 x 200 gram tuna steaks
Spice mix
2 teaspoons black peppercorns
2 teaspoons ground fennel
2 teaspoons ground coriander
1 teaspoon sea salt
Salad
250 grams asparagus, woody ends snapped off
250 grams green beans, stalk end removed
100 grams snow peas
1 firm but ripe avocado
1⁄2 small red onion, very thinly sliced
1 x 300 gram tin cooked white beans, rinsed and drained
2 large roma or beefsteak tomatoes, thickly sliced
Basil dressing
2 cloves garlic, roughly chopped
1⁄2 teaspoon salt
1⁄2 cup packed basil leaves
1⁄2 cup olive oil
3 tablespoons lemon juice
METHOD
Spice mix: Put the peppercorns, ground fennel and coriander in a mortar and pestle and grind. Add the salt and give a couple more grinds. Set aside.
Salad: Bring a saucepan of salted water to the boil and blanch the asparagus, beans and snow peas separately. Drop into a bowl of iced water as they are done. Drain well, dry on kitchen towels and place in a large bowl along with the remaining salad ingredients.
Basil dressing: Place all the ingredients in a food processor and blend until smooth. Season.
Tuna: Brush both sides with olive oil and sprinkle generously with the spice mix. Cover and refrigerate if not cooking immediately.
Preheat a ridged grill or sauté pan and brush lightly with oil. Cook the tuna on both sides until done to your liking. Rest for 5 minutes then cut or break into large chunks.
To serve: Add the tuna to the vegetables and toss with most of the dressing. Divide between shallow serving plates and spoon over the remaining dressing. Serve with lemon wedges and warm bread rolls.
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.