Tuna with grilled asparagus and roasted garlic and parsley dressing

July 11, 2007 (Last Updated: January 11, 2019)
Tuna with grilled asparagus and roasted garlic and parsley dressing recipe

Tuna with grilled asparagus and roasted garlic and parsley dressing is the perfect, refreshing dish for a late summer’s afternoon! 

Tuna with grilled asparagus and roasted garlic and parsley dressing

Serves: 6
Cooking Time: 40 mins

Ingredients

  • 1 large head of garlic
  • 100g parsley
  • juice of 2 lemons
  • 150ml extra virgin olive oil
  • 600g new potatoes
  • 600g asparagus
  • 1,2kg tuna, sliced into 4 portions
  • 75ml extra virgin olive oil
  • sea salt and freshly ground black pepper, to taste

Instructions

1

Preheat the oven to 180º C.

2

To prepare the garlic and parsley dressing, roast the head of garlic for approximately 20 minutes or until the garlic is completely soft. Peel the individual cloves or squeeze them out.

3

Mix the garlic purée, parsley and lemon juice with the olive oil. Grind into a smooth dressing in a pestle and mortar or in a blender.

4

To prepare the fish and vegetables, cook the potatoes in boiling salted water until soft. Drain, cool and cut in half lengthways.

5

Blanch the asparagus spears in boiling salted water for a few minutes. Remove from the pot and refresh in ice-cold water.

6

Brush the fish portions with olive oil and season. Place the fish skin-side down on an oiled grid over a flame or hot coals.

7

Grill the asparagus and potatoes on the grid at the same time. After 5 minutes, flip the fish and remove the asparagus and potatoes from the grill.

8

To serve, place the asparagus and potatoes on plates. Place the fish on top of a few asparagus spears. Drizzle with the garlic and parsley dressing.

Send this to a friend