pistachio crusted tuna steak, with fennel, lime, ginger aioli remoulade & fresh mint

i love experimenting with fresh tuna – its just a decadent tasting, fresh fish that because of its meatiness, pairs so well with robust flavours…

the pistachio is a take on the traditional sesame crust thats so often paired with tuna, taking the tuna in a new direction that so beautifully goes with the lime and ginger kick.

fresh mint is a must to cut through the richness of the aioli … if you dont have mint, use some fresh basil.

if you dont have inclination, or dont want to make the mayonnaise, get a good store bought one, and add the lime zest, ginger and crushed garlic to that.  just know that it won’t be as good!

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wasabi & sesame crusted tuna, with avocado, corn, tomato and coriander salad served with a ginger, soy and lemon vinaigrette

the classic combination of sushi inspired this dish.  its been SO hot in christchurch lately, and that brings with it cravings for fresh and clean salads.

this dish brings with it a pop of hot from the wasabi, balanced beautifully with the salt from the soy and sour from the lemon.  the ginger will remind you of sushi garnishes – and altogether this is a match made in heaven.

im drooling writing about it.

this will take you 30min or so, so an easy and TASTY weekday meal.

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