Tuna tagliata

Cooking Fish Tuna tagliata

This salad is a work of art on a plate with delicately seared tuna, avocado and fresh salad leaves.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Place all the sesame seeds in a small, shallow dish. Brush outer edge of avocado wedges with a little oil, then dip in sesame seeds. Set aside.
  2. Combine mesclun and reserved coriander leaves on a serving plate. Lightly brush a chargrill with oil, then preheat to high. Cook tuna for 2 minutes each side until lightly charred but still rare in the centre. Rest for 5 minutes, then slice into long, thin pieces and add to salad with avocado. Drizzle with dressing to serve.

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1 tbsp coriander seeds, crushed
2 garlic cloves, crushed
2/3 cup soy sauce or tamari
2 tbsp fish sauce
2 tbsp grated ginger
1/2 bunch coriander, leaves picked, stalks finely chopped
2 long red chillies, seeds removed, finely chopped
600g piece centre-cut tuna, bloodline removed
Juice of 1 lime
1 avocado, sliced into wedges
120g mixed salad leaves
Sesame oil, to brush
2 tbsp black sesame seeds
2 tbsp white sesame seeds

Adv

Autors
Preparation time
35
Cooking time
10
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Fish
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