Recipe: Tuna carpaccio with grilled vegies
How to Make:
- Preheat oven to 160C/140C fan forced. Line a baking tray with baking paper.
- Place the tomatoes on the prepared tray and spray lightly with oil. Bake for 15 minutes, until softened.
- Meanwhile, combine dill, lemon rind and a pinch of salt on a plate. Roll tuna in the dill mixture to coat. Combine the lemon juice, chilli, capers and olive oil in a small bowl.
- Heat a chargrill pan over high heat. Spray the zucchini, asparagus and tuna with oil. Cook zucchini and asparagus for 2 minutes each side or until lightly charred and just tender. Cook the tuna for about 1 minute each side or until seared all over.
- Thinly slice the tuna. Arrange the zucchini, asparagus, tomatoes and basil on serving plates. Top with the sliced tuna and drizzle with the dressing.
Time for preparing:
15 min.
Servings:
4
Ingredients:
- 350g tomato medley mix, large ones halved
- 1/4 cup chopped fresh dill
- 2 teaspoons finely grated lemon rind
- 500g piece sashimi-grade tuna
- 2 tablespoons fresh lemon juice
- 1 long fresh red chilli, deseeded, finely chopped
- 1 tablespoon salted baby capers, rinsed, drained
- 1 tablespoon extra virgin olive oil
- 2 zucchini, thinly sliced lengthways
- 2 bunches asparagus, trimmed
- 1/2 cup small fresh basil leaves
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