Home
Recipes
Pescatarian

Calamari curry with yoghurt dressing

Calamari curry with yoghurt dressing

Salmon ceviche

Ceviche recipes

Salmon ceviche

Thai mussels

Thai mussels

Cold soba noodles with peanut sauce

Nut recipes

Cold soba noodles with peanut sauce

3 minutes

Baked mushroom and fennel stack

Baked mushroom and fennel stack

1 hour

Spaghetti with braised brinjal sauce

Brinjal recipes

Spaghetti with braised brinjal sauce

15 minutes

Roast olive and tomato sauce with penne

Roast olive and tomato sauce with penne

20 minutes

Asparagus and fresh tagliolini with watercress sauce

Asparagus and fresh tagliolini with watercress sauce

10 minutes

Tofu and asian vegetable hotpot

Tofu recipes

Tofu and asian vegetable hotpot

10 minutes

Prawn cakes with home-made tartare sauce

Prawn cakes with home-made tartare sauce

20 minutes

Smoked hake with fennel and potato salad served with saffron mayonnaise

Smoked hake with fennel and potato salad served with saffron mayonnaise

20 minutes

Seared tuna with sweet vine tomatoes and basil pesto

Seared tuna with sweet vine tomatoes and basil pesto

15 minutes

49 of 60

Seared tuna with sweet vine tomatoes and basil pesto

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

2 x 250 g tuna steaks
4 T extra virgin olive oil
1 T butter
2 cloves garlic, chopped
300 g vine tomatoes
1 T caster sugar
Fennel, sliced, for serving
4 T basil pesto
Wild rocket, for serving
Toasted pine nuts, for serving

Method

Preheat the oven to 200°C.

Place a pan over a high heat. Rub the tuna steaks in a mixture of 2 T olive oil, the butter and garlic, and quickly sear in the hot pan.

Cut slits into the vine tomatoes and scatter with caster sugar and the remaining olive oil. Roast for 15 minutes, or until cooked and plump.

Place the seared tuna on a bed of sliced fennel and spoon over the basil pesto. Top with the tomatoes, wild rocket and toasted pine nuts.