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.

Recipe «Chilli & pine nut-crusted tuna with tomato and dill salad» presented in category Recipes / Fish, to prepare this dish you will need no more 05 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.