Tuna steak in coriander and pepita pesto

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.

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