Dukkah seared tuna steak with zuc­chini noo­dles

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Woman’s Day (Australia) - - Food to Love -

For­mer Buck­ing­ham Palace but­ler-turned­chef RICHARD KER­RI­GAN shares a de­li­cious nu­tri­ent-rich recipe

SERVES 2 Pre­heat oven to hot, 200°C. Place 1 pun­net cherry toma­toes onto a tray. Sea­son with salt, pep­per, olive oil and a crushed gar­lic clove. Roast 10 mins. Peel 3 zuc­chini into rib­bons with a vegie peeler and place into a salad bowl. Add 1 lime, ½ green chilli finely chopped, 1 tsp honey, 1 gar­lic clove chopped, 1 tbsp se­same oil and 1 tbsp ap­ple cider vine­gar to a jam jar. Place lid on jar and shake well. Rub 2-3 tbsp dukkah spice into both sides of 2 tuna steaks. Heat a pan on medium heat and driz­zle a lit­tle olive oil into pan. Fry tuna steaks 2 ½ mins. Turn over once and cook an­other 2 ½ mins to get a medium-rare steak. Squeeze fresh lime juice over top and ar­range roasted toma­toes over zuc­chini rib­bons. Once both tuna steaks have rested 2 mins, slice on an an­gle and place tuna on top of zuc­chini. Sprin­kle 2 tbsp se­same seeds and 2 finely chopped spring onions over dish. Serve topped with a few tbsp chilli lime dress­ing.

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