Chilli & pine nut-crusted tuna with tomato and dill salad

Cooking Fish Chilli & pine nut-crusted tuna with tomato and dill salad

Add texture and a bit of kick to tuna steaks with this pine nut and chilly crust.

Lables: Low carb Low sugar Lower gi Egg free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Place the chilli flakes, pine nuts and 1/2 teaspoon salt in a food processor and pulse until coarse crumbs (be careful not to over process or the mixture will turn into a paste). Coat the tuna in the nut crust, then chill for 15 minutes to firm up.
  2. Combine lemon zest and juice, garlic, sugar and 2 tablespoons oil in a bowl and season. Toss with the olives, tomato and dill.
  3. Heat remaining 2 tablespoons oil in a frypan over medium heat. Sear tuna for 2-3 minutes each side until the crust is golden but the tuna is still rare in the centre. Serve with the tomato salad.

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1 tbsp chilli flakes
130g pine nuts
4 x 180g tuna fillets
Finely grated zest and juice of 1 lemon
1 garlic clove, crushed
1 tsp caster sugar
1/3 cup olive oil
1 cup Sicilian olives, chopped
4 tomatoes, chopped
1 cup dill sprigs, roughly chopped

Adv

Autors
Preparation time
35
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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