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
- 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
Preheat the oven to 180º C.
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.
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.
To prepare the fish and vegetables, cook the potatoes in boiling salted water until soft. Drain, cool and cut in half lengthways.
Blanch the asparagus spears in boiling salted water for a few minutes. Remove from the pot and refresh in ice-cold water.
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.
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.
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.