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The modern tuna salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 3 minutes

Ingredients

4x150 g tuna steaks
2 T olive oil
2 ripe avocados, halved, pitted and cut into chunks

For serving

Black sesame seeds
Fresh coriander
Limes

For the Asian dressing

2 fresh chillies, finely chopped
1 clove garlic, crushed
1x5 cm piece ginger, grated
2 t fish sauce
4 T rice-wine vinegar
1/2 cup soya sauce
1/3 cup avocado oil
juice of 1 lemon

Method

Rub the tuna with olive oil. In a pan over a very high heat, sear on each side for 30 to 60 seconds, or until cooked to your liking. Remove from the heat and leave to rest.

Toss the avocado with the Asian dressing. Spoon into shallow bowls and top with a portion of tuna steak. Sprinkle over the sesame seeds and coriander and drizzle with fresh lime juice.

Per serving: 2631.3 kJ, 37.5 g protein, 47.6 g fat, 11.7 g carbs

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Lemongrass prawns on baby gem lettuce

Tuna tempura rolls with pea shoots and seaweed

Crispy potatoes with lime-and-parsley salt

Mint and pomegranate crush

Butterflied lemon-and-lime prawns

Fresh asparagus with apple butter and soft-boiled egg

Pot-roasted topside with pomegranate yoghurt

Dressed herring fillets on rye

Chicken and brinjal curry

Pistachio and orange cake

The rum punch-up

The modern tuna salad

The modern tuna salad

Ingredients

Method