Tuna steak in coriander and pepita pesto

"Coriander is one of the most important herbs in Mexican cuisine and in this recipe we use it in a way that pays homage to the Mexican culture in a modern way. This bowl is a mix of a poke and a Mexican ceviche."

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 500 g skinless yellowfin tuna
• 200 g tomatoes
• 50 ml extra virgin olive oil
• 2 avocados, sliced
• 1 punnet confetti coriander, picked
• 100 g toasted pepitas
• 1 lime, cut into wedges, to serve

Coriander and pepita pesto

• 200 g toasted pepitas
• 1 bunch coriander, leaves picked
• 1 bunch parsley, leaves picked
• 4 garlic cloves
• 1 jalapeño chilli, seeded and chopped
• 50 ml lime juice
• 150 ml olive oil
• 10 g salt

Instructions

1. Cut the tuna into 1–2 cm cubes, place in a large bowl, then cover and refrigerate until ready to serve.
2. Preheat the oven to 185˚C. Cut the tomatoes into quarters, place in a small roasting pan, then drizzle with the oil and roast for 8–10 minutes or until heated through and slightly softened.
3. Meanwhile, for the pesto, place all the ingredients and 50 ml water in a food processor and blitz until smooth.
4. Add the pesto to the tuna and stir to combine well, then season to taste. Transfer to a serving bowl and top with the roasted tomatoes, avocado, coriander and toasted pepitas. Serve with lime wedges on the side.

 

Photography by Adam Liaw.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

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.