Grilled Tuna and Asparagus with Preserved Lemon Dressing
Photography Aaron McLean.
If asparagus proves hard to find, grill halved zucchini or round green beans instead.
Serves: 4
INGREDIENTS
4 x 150 gram pieces of tuna
400 grams slim asparagus
olive oil
sea salt and freshly ground pepper
Dressing
2 quarters of preserved lemon
ΒΌ teaspoon chilli flakes
3 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, crushed
1 teaspoon honey
To serve
1 spring onion, sliced thinly on the diagonal
METHOD
Snap the tough ends off the asparagus. Brush the tuna and asparagus with olive oil and season.
To cook: Preheat a grill plate to hot. Grill the tuna for about 1 minute each side or until done to your liking. Grill the asparagus until crisp tender. Transfer both to a plate.
Dressing: Remove the flesh from the preserved lemon and discard. Chop the skin finely. Whisk the remaining ingredients in a bowl and season with pepper and a little sea salt then stir in the preserved lemon.
To serve: Place the asparagus and tuna on a platter and spoon over the dressing. Scatter with the spring onion and a grind of pepper and serve with a green salad.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.