• TO DRINK: Springfield Pinot Noir 2007, with red fruit and delicate smokiness. 

    Fresh tuna with asparagus and lime salsa

    Serves: 2
    Cooking Time: 20 mins


    • SALSA

    • 6 fresh asparagus spears, blanched and finely chopped
    • 5ml (1 tsp) fresh thyme leaves
    • ¼ red onion, finely diced
    • ½ avocado, cubed
    • 5ml (1 tsp) red chilli
    • juice and finely grated rind of ½ a lime
    • salt and freshly ground black pepper, to taste
    • 15ml (1 tbsp) avocado oil
    • 2 heads pak choi
    • 2 tuna steaks, at room temperature
    • olive oil, for frying



    For the salsa, mix together all the ingredients in a bowl and set aside.


    Cook the pak choi in boiling water for 2 minutes. Drain and set aside.


    Heat a griddle pan to very hot. Sear the tuna steaks in a little oil for about 2 minutes on each side.


    Serve the pak choi and tuna immediately, topped with the salsa.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com