Serves: 4
INGREDIENTS
4 x 150 gram pieces of tuna
olive oil
sea salt and freshly ground pepper
Dressing
2 medium vine tomatoes, diced
2 spring onions, thinly sliced
1 long red chilli, seeded and thinly sliced
1 clove garlic, crushed
½ teaspoon ground cumin
¼ cup green olives, pitted and sliced
3 tablespoons olive oil
finely grated zest and juice 1 lime
dash of Tabasco sauce
2 avocados, sliced
chopped dill or mint
METHOD
Dressing: Combine all the ingredients, except the avocado and dill, in a bowl and season.
Tuna: Rub the tuna with olive oil and season. Heat a ridged grill or sauté pan and cook the tuna until done to your liking.
To serve: Cut each piece of tuna in half. Arrange the avocado on plates and top with two pieces of tuna. Spoon over the dressing and scatter with the dill or mint.
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!