Pan-grilled tuna with ceviche dressing

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

500 g filleted tuna or firm white fish
Salt
Olive oil
For the dressing, mix together:
2 firm red tomatoes, finely chopped
1 punnet baby salad onions, finely chopped
1-2 fresh chillies, finely chopped
4 tablespoons good olive oil
2 tablespoons white wine vinegar
1/2 teaspoon dried oregano
2 tablespoons chopped fresh coriander leaves
1/2 cup fresh squeezed lime juice
Coarse sea salt and milled black pepper
For serving
1 large firm ripe avocado, thinly sliced
Hot baked sweet potatoes

Cooking Instructions

Cut the fish into large cubes. Sprinkle with salt and oil. Quickly sear on top of the stove in a hot grill pan. Take care not to overcook. Tuna should be distinctly rare, white fish just cooked and still moist.
Turn onto plates or a platter lined with sliced avocado. Spoon dressing over fish. Serve with hot baked sweet potatoes.

TASTE’s take:
Traditionally for ceviche, a Latin American favourite, the raw fish is ‘cooked’ in the lime dressing. Here it’s used to dress quickly grilled fish.

Discover more ceviche recipes here.