• 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.

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