Buttery macadamias are the ‘icing on the cake’ for fresh tuna fillets. The dressing, packed with more macadamias and olives, makes this beautifully coloured dish sing an even merrier song. Perfect for Christmas lunch!
Ingredients
Dressing
- 1/2 cup toasted macadamias finely chopped
- 1 clove garlic crushed
- 1 cup coriander leaves finely chopped
- 1 tbsp capers chopped
- 1/2 cup black olives pitted, finely chopped
- 6 tbsp olive oil
- 1 tbsp lemon juice or to taste
- 1/2 tsp salt or to taste
Tuna
- 1/2 cup macadamias finely chopped
- 2 tsp lime zest
- 1/4 tsp salt
- 500 g tuna tail fillet pieces
- 1 tbsp oil
Salad
- 250 g beans trimmed and blanched
- 1 head radicchio washed, torn into pieces
- 1 medium fennel bulb trimmed, finely sliced
- 150 g salad leaves washed
- 1/4 cup dill leaves torn
To serve
- Lime wedges
Instructions
- For the dressing, combine all the ingredients in a bowl. Season to taste with lemon juice and salt and set aside.
- For the tuna, combine the macadamias, lime zest and salt on a flat plate. Firmly press each side of the tuna fillet onto the macadamia mixture, capturing as much as possible to create a crust. Heat the oil in a large frying pan and gently add the tuna. Cook over a medium heat on each side for 1-2 minutes, being careful when turning to maintain as much crust as possible. Press it down as you cook each side to embed the macadamias into the tuna flesh a little more. Do not overcook. Set aside to rest for 2-3 minutes before slicing thinly.
- For the salad, combine all ingredients and stir through half the dressing.
- To serve, gently place the tuna on a serving plate and drizzle the remaining dressing over the slices. Serve with the salad and lime wedges.
Nutrition
Calories: 653kcalCarbohydrates: 19gProtein: 31gFat: 54gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 39gTrans Fat: 1gCholesterol: 45mgSodium: 1129mgPotassium: 1025mgFiber: 8gSugar: 5gVitamin A: 3525IUVitamin C: 34mgCalcium: 134mgIron: 6mg
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