Summer seared tuna salad
Serves 2-3
Ingredients
8 Baby potatoes- halved
Bunch green asparagus - halved
10 green beans - trimmed
Dill yoghurt:
1/2 cup Greek yoghurt
3 tbsp lemon juice
1/4 cup dill - Finely chopped
1 tbsp extra virgin OO
1 small garlic clove - minced
2 baby red peppers - thinly sliced
Half a punnet cherry toms - halved
1/4 red onion - thinly sliced
1 avocado - sliced
Red chilli - thinly sliced (optional)
Handful fresh dill
2x 180g fresh tuna steaks or kingfish
Instructions
Ready a pot with boiling salted water on a high heat. Add the baby potatoes. Once they are just about cooked add the asparagus and beans to the pot and boil for a further minute.
Take off the heat drain and run under cold water.
Meanwhile, Mix together the yoghurt ingredients.
Slice the capsicum, onion, avo, toms, chilli and dill.
Ready a pan on a high heat. Add some olive oil. Season the tuna steaks with salt and pepper. Sear for 45 seconds each side and then leave on a plate to rest.
Slice the tuna into 1.5cm thick pieces (slicing against the grain)
Layer everything onto a large serving platter, starting with the potatoes, asparagus and beans. Then scatter half the tuna and other salad ingredients and finish with layering the remaining tuna and salad ingredients .
Spoon over the yoghurt and garnish with the chilli & dill.
Enjoy immediately.
