With Liam Utting
Mix freshly-caught southern bluefin tuna from the waters of Eyre Peninsula together with other dynamic flavours and you will salivate over this delicious bluefin tuna salad, which serves two.
Ingredients:
300g southern bluefin tuna
200g pumpkin
50g pitted olives
2 tablespoons of sesame seeds
2 tablespoons of coarse ground black pepper
1 baby cos lettuce
50g Asian-style mayonnaise
Juice of 1 lime
Lemon to garnish
Neutral cooking oil such as vegetable or avocado oil
Instructions:
Preheat your oven to 180°C, fan force. Dice pumpkin into rough 1 inch pieces. Lightly coat in oil and place in the oven for 30 minutes or until gold and tender.
Dice tuna into rough 1 inch pieces. Coat the tuna in the sesame seeds and black pepper.
In a very hot pan, add a small amount of oil and sear the tuna pieces. The tuna should still be pink in the middle. Do not over cook.
Slice the pitted olives in half and set aside.
Combine the mayonnaise and lime juice to make the dressing.
Wash and roughly chop the cos lettuce. Place neatly onto a serving plate. Then place the pumpkin and olives, followed by the tuna pieces.
Serve the dish with dressing, but lemon is optional.
It can be enjoyed hot or cold.
