serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
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
- Cut the tuna into 1–2 cm cubes, place in a large bowl, then cover and refrigerate until ready to serve.
- 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.
- Meanwhile, for the pesto, place all the ingredients and 50 ml water in a food processor and blitz until smooth.
- 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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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.
