This recipe is perfect for summer entertaining as the dukkah crust packs both flavour and texture and pairs beautifully with the vibrant spring onion pesto. Delicious served with sweet potato fries.
Ingredients
Method
Ingredients
For the dukkah-crusted tuna
- 2 tuna steaks
- ½ cup store-bought dukkah spice
- 30ml olive oil
- Sea salt
For the spring onion pesto
- 15g parsley, roughly chopped
- 3 or 4 spring onions, roughly chopped
- Juice and zest of 1 small lemon
- 30g Parmesan cheese, roughly grated
- Sea salt and black pepper
- 45ml oil
To serve
- Sour cream
- Baby cucumbers, thinly sliced
- Pickled red onions
- Micro leaves to garnish (optional)
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Method
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1For the pesto, place the parsley, spring onions, lemon zest, Parmesan, a good pinch of salt and a generous amount of pepper into a food processor and pulse a few times to chop finely. Add the oil and blitz until combined. Transfer to a bowl and stir in the lemon juice.
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2For the tuna steak, pat dry the tuna steaks with a paper towel. Preheat a Le Creuset 26cm Signature Square Skillet Grill. Rub each tuna steak with olive oil and sea salt and sear for 1-2 minutes on each side. Allow to rest for 2 minutes before thinly slicing. Toast the dukkah in a dry pan until fragrant, remove from the heat and add in 2 – 3 Tablespoons of olive oil. Slice the tuna and serve with dollops of sour cream, sliced cucumbers, and pickled onions, drizzled with the pesto, and topped with toasted dukkah to serve.
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