- serves 4 people
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 500 g piece albacore tuna, skin removed
- 1 tbsp olive oil
- 1 cucumber, roughly chopped
- 250 g cherry tomatoes, quartered
- ½ bunch dill, roughly chopped
- 70 g pitted Ligurian or other small black olives
- ½ lemon, juiced
- 60 ml (¼ cup) extra virgin olive oil
Instructions
Rub tuna with oil and season with salt and pepper; as it is only seasoned on the outside, you can be more generous than usual.
Heat a pan or barbecue over medium–high heat until very hot and sear tuna 1 minute on each side or until browned. Cool, then cut into 5mm-thick slices.
Place in a bowl with cucumber, tomatoes, dill, olives, lemon juice and oil, and toss gently to combine. Season and serve.
Photography by Alan Benson.
As seen in Feast magazine, Jan 2012, Issue 5.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
Have a story or comment? Contact Us
