Recipe: Seared Peppered Tuna, Wasabi Parsley and Avocado Salad

Sunday mornings wouldn’t be complete for me without a visit to the Noosa Farmers Market to stock up for the week. I should probably be more organised and take a shopping list compiled from planned meals, but more often than not I come home with a trolley full of goodies, not knowing how I will use them.  As a result, my cooking is often experimental, and this has resulted in some pretty tasty meals made from fresh local produce.

One such meal is my Seared Peppered Tuna, Wasabi Parsley and Avocado Salad with a Lime and Wasabi Dressing.   This is a creation made from some of my favourite products that regularly end up in my market trolley: Wasabi Parsley (from Steve Waugh’s vegies), Mooloolaba Tuna (from Spanner Crabs Noosa), Avocados (from Banana & Ginger stall) and limes (bought from Suncoast Limes when my lime tree is not producing fruit). The mild hotness of the wasabi parsley marries beautifully with the peppered tuna, the acidity of the limes and the creaminess of the avocado.

Wasabi parsley

This dish can be enjoyed as a lunch or light meal or an entrée, although a larger serving makes a satisfying dinner.  A  rosé or a light red such as pinot noir is a good wine accompaniment. Enjoy!

Seared Peppered Tuna, Wasabi Parsley and Avocado Salad with a Lime and Wasabi Dressing

(serves 4 as an entrée or light lunch, or 2 for dinner)

Lime & Wasabi Dressing:
Finely grated zest of 1 lime
60ml freshly squeezed lime juice
80ml macadamia nut oil
2 teaspoons wasabi paste
Sea salt and freshly ground pepper to taste

Tuna:
2 x 200g pieces of sashimi-grade tuna (or you could use 1 large piece)
2 teaspoons black peppercorns
2 teaspoons Sichuan pepper
1 teaspoon sea salt
1 teaspoon coriander seeds
2 teaspoons sesame seeds
1 tablespoon rice bran oil or vegetable oil

Salad:
1 bunch Wasabi Parsley, thick stems discarded and leaves roughly torn (substitute rocket if wasabi parsley is not available)
1 x large ripe but firm avocado, peeled and cut into slices
Leaves of ½ bunch fresh coriander

1.    Make the dressing by placing all the ingredients into a screw top jar and shake well.
2.    Place all the salad ingredients into a large bowl.
3.    Dry roast the peppercorns, Sichuan peppers, salt and coriander seeds in a small frying pan over a low-medium heat for 2-3 minutes or until fragrant.  Cool, then pound in a mortar and pestle until coarsely ground, add sesame seeds and combine well.
4.    Coat tuna on all sides with pepper mix.
5.    Heat oil in a heavy-based frying pan and cook tuna over a high heat for 30 seconds on each side or until just seared (tuna should still be raw in the middle).
6.    Slice the tuna into slices and add to the salad. Pour over the dressing and toss.
7.    Transfer the salad to a platter and serve.

Preparing the Tuna

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