Tuna carpac­cio with grilled ve­g­ies

serves 4| prep 15 mins | cook­ing 15 mins

taste.com.au - - COOK IT NOW! -

350g tomato med­ley mix, large ones halved 14 ⁄ cup chopped fresh dill 2 tsp finely grated lemon rind 500g piece sashimi-grade tuna 2 tbs fresh lemon juice 1 long fresh red chilli, de­seeded, finely chopped 1 tbs salted baby ca­pers, rinsed, drained 1 tbs ex­tra vir­gin olive oil 2 zuc­chini, thinly sliced length­ways 2 bunches as­para­gus, trimmed 12 ⁄ cup small fresh basil leaves

1 Pre­heat oven to 160°C/140°C fan forced. Line a bak­ing tray with bak­ing pa­per. 2 Place the toma­toes on the pre­pared tray and spray lightly with oil. Bake for 15 min­utes, un­til soft­ened. 3 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. 4 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. 5 Thinly slice the tuna. Ar­range the zuc­chini, as­para­gus, toma­toes and basil on serv­ing plates. Top with the sliced tuna and driz­zle with the dress­ing. PER SERVE • 37g pro­tein • 10g fat (2g sat­u­rated fat) • 5g carb • 5g di­etary fi­bre • 270 Cals (1130kj)

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