Add texture and a bit of kick to tuna steaks with this pine nut and chilly crust.
Ingredients
- 1 tablespoon chilli flakes
- 130g pine nuts
- 4 x 180g tuna fillets
- Zest and juice of 1 lemon
- 1 garlic clove, crushed
- 1 teaspoon caster sugar
- 1/3 cup (80ml) olive oil
- 1 cup (120g) Sicilian olives, chopped
- 4 tomatoes, chopped
- 1 cup dill sprigs, roughly chopped
Method
- Step 1Place the chilli flakes, pine nuts and 1/2 teaspoon salt in a food processor and pulse until coarse crumbs (be careful not to over process or the mixture will turn into a paste). Coat the tuna in the nut crust, then chill for 15 minutes to firm up.
- Step 2Combine lemon zest and juice, garlic, sugar and 2 tablespoons oil in a bowl and season. Toss with the olives, tomato and dill.
- Step 3Heat remaining 2 tablespoons oil in a frypan over medium heat. Sear tuna for 2-3 minutes each side until the crust is golden but the tuna is still rare in the centre. Serve with the tomato salad.
- Low carb
- Low sugar
- Lower gi
Nutrition
2864 kj
Energy
50g
Fat Total
6g
Saturated Fat
6g
Fibre
49g
Protein
81mg
Cholesterol
532.34mg
Sodium
7g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little & Phoebe Wood
- Image credit: Andy Lewis
- Publication: delicious.
0