Buttery macadamias are the ‘icing on the cake’ for fresh tuna fillets. The dressing, packed with more macadamias and olives, makes this beautifully coloured dish sing an even merrier song. Perfect for Christmas lunch!
½ cup toasted macadamias, finely chopped
1 clove garlic, crushed
1 cup coriander leaves, finely chopped
1 tablespoon capers, chopped
½ cup pitted black olives, finely chopped
6 tablespoons olive oil
1 tablespoon lemon juice, or to taste
½ teaspoon salt, or to taste
½ cup finely chopped macadamias
2 teaspoons lime zest
¼ teaspoon salt
500g tuna tail fillet pieces
1 tablespoon oil
250g beans, trimmed and blanched
1 head of radicchio, washed, torn into pieces
1 medium fennel bulb, trimmed, finely sliced
150g salad leaves, washed
¼ cup dill leaves, torn
For the dressing, combine all the ingredients in a bowl. Season to taste with lemon juice and salt and set aside.
For the tuna, combine the macadamias, lime zest and salt on a flat plate. Firmly press each side of the tuna fillet onto the macadamia mixture, capturing as much as possible to create a crust. Heat the oil in a large frying pan and gently add the tuna. Cook over a medium heat on each side for 1-2 minutes, being careful when turning to maintain as much crust as possible. Press it down as you cook each side to embed the macadamias into the tuna flesh a little more. Do not overcook. Set aside to rest for 2-3 minutes before slicing thinly.
For the salad, combine all ingredients and stir through half the dressing.
To serve, gently place the tuna on a serving plate and drizzle the remaining dressing over the slices. Serve with the salad and lime wedges.