Fresh tuna with asparagus and lime salsa

Fresh tuna with asparagus and lime salsa

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

Ingredients

  • 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

Instructions

1

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

2

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

3

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

4

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

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