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Tuna carpaccio with grilled vegies
Tuna carpaccio with grilled vegies
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Whip up a delicious tuna salad in minutes for a gourmet lunch or quick dinner option.
Ingredients:
  • 350g tomato medley mix, large ones halved
  • 62.50 ml chopped fresh dill
  • 2 tsp finely grated lemon rind
  • 500g piece sashimi-grade tuna
  • 42.00 gm fresh lemon juice
  • 1 long fresh red chilli, deseeded, finely chopped
  • 20.00 ml salted baby capers, rinsed, drained
  • 18.20 gm extra virgin olive oil
  • 2 zucchini, thinly sliced lengthways
  • 2 bunches asparagus, trimmed
  • 125.00 ml small fresh basil leaves
Instructions:
  • Preheat your oven to 160C (140C fan forced) and line a baking tray with baking paper.
  • Arrange the tomatoes on the baking tray, then lightly coat them with oil. Bake for 15 minutes or until they are soft.
  • Combine dill, lemon zest, and a pinch of salt on a plate. Roll the tuna in the dill mixture to coat it evenly. In a small bowl, mix lemon juice, chilli, capers, and olive oil.
  • Preheat a sizzling chargrill pan. Lightly coat zucchini, asparagus, and tuna with oil. Grill zucchini and asparagus until tender and lightly charred, about 2 minutes per side. Sear tuna all over for approximately 1 minute per side.
  • Slice the tuna thinly. Plate the zucchini, asparagus, tomatoes, and basil. Add the sliced tuna on top and drizzle with dressing before serving.

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