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Chilli & pine nut-crusted tuna with tomato and dill salad
Chilli & pine nut-crusted tuna with tomato and dill salad
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Prep Time:
35 minutes
Cook Time:
5 minutes
Total Time:
40 minutes
Elevate tuna steaks with a zesty pine nut and chili crust for added flavor and crunch.
Ingredients:
  • 20.00 ml chilli flakes
  • 130g pine nuts
  • 4 x 180g tuna fillets
  • Zest and juice of 1 lemon
  • 1 garlic clove, crushed
  • 5.00 gm caster sugar
  • 80ml olive oil
  • 120g olive
  • 4 tomatoes, chopped
  • 250.00 ml dill sprigs, roughly chopped
Instructions:
  • In a food processor, combine chili flakes, pine nuts, and 1/2 teaspoon of salt. Pulse until you achieve coarse crumbs (be cautious not to over-process and end up with a paste). Coat the tuna with the nut crust and refrigerate for 15 minutes to set.
  • In a bowl, mix lemon zest, lemon juice, garlic, sugar, and 2 tablespoons of oil. Season the mixture and then add olives, tomato, and dill, tossing everything together.
  • In a frypan over medium heat, sear the tuna in 2 tablespoons of oil for 2-3 minutes on each side until golden on the outside and rare in the center. Serve alongside the tomato salad.

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