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Chilli and pine nut-crusted tuna with tomato and dill salad

Name: Chilli and pine nut-crusted tuna with tomato and dill salad
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon chilli flakes; 130g pine nuts; 4 x 180g tuna fillets; Zest and juice of 1 lemon; 1 garlic clove, crushed; 1 teaspoon caster sugar; 1/3 cup (80ml) olive oil; 1 cup (120g) Sicilian olives, chopped; 4 tomatoes, chopped; 1 cup dill sprigs, roughly chopped

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35m

05m

Chilli & pine nut-crusted tuna with tomato and dill salad

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by Phoebe Wood

Oct 02, 2015

Add texture and a bit of kick to tuna steaks with this pine nut and chilly crust.

1 tablespoon chilli flakes
130g pine nuts
4 x 180g tuna fillets
Zest and juice of 1 lemon
1 garlic clove, crushed
1 teaspoon caster sugar
1/3 cup (80ml) olive oil
1 cup (120g) Sicilian olives, chopped
4 tomatoes, chopped
1 cup dill sprigs, roughly chopped

Method

1.

Place the chilli flakes, pine nuts and 1/2 teaspoon salt in a food processor and pulse until coarse crumbs (be careful not to over process or the mixture will turn into a paste). Coat the tuna in the nut crust, then chill for 15 minutes to firm up.
2.

Combine lemon zest and juice, garlic, sugar and 2 tablespoons oil in a bowl and season. Toss with the olives, tomato and dill.
3.

Heat remaining 2 tablespoons oil in a frypan over medium heat. Sear tuna for 2-3 minutes each side until the crust is golden but the tuna is still rare in the centre. Serve with the tomato salad.