Seared Tuna Steak with Pistachio Dressing
Posted on April 5, 2016
Serves 4 - 6
Gluten free
For the Tuna Steaks
4 fresh tuna steaks (or frozen) 20mm thick
2 lemons, plus extra to serve
4 - 6 Tbsp Woolworths fish rub
4 Tbsp olive oil, plus extra for frying
For the Pistachio Dressing
60ml coconut water
60ml freshly grated coconut
60ml avocado oil
60ml blanched pistachios
5ml each chopped ginger, garlic and chilli
Grated peel and juice of 1 lime
Fish sauce, to taste
Seared tuna steak = Sunday family lunch. This is a family favourite, usually whipped up by my father, the seafood master chef. Not only is tuna a delicately tasty fish, it's also packed with many heath benefits. Tuna is a valued source of omega 3 fatty acids. These healthy fats are widely known for their anti-inflammatory properties, having a major role to play in heart, cognitive and overall health. It's also a great source of protein and is naturally low in sugar and carbs. Enjoy with wasabi, ginger and delicious pistachio dressing.
Seared Tuna:
Use fresh tuna (if frozen then you must make sure it is dry by patting with paper towel).
Sprinkle olive oil onto the tuna and rub both sides with fish rub.
Heat up a braai/griddle/pan until very hot.
Sear for 1-2 minutes each side, depending on your preference.
Squeeze lemon juice over while cooking.

For the Pistachio Dressing:
Blitz all ingredients until combined into a dressing.
I like to leave it a bit chunky.

Serve with ginger, wasabi and a fresh green salad.
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