Chargrilled yellowfin tuna with a chickpea Dhukah salad
Method
- Heat a little oil in a heavy-bottomed non-stick pan and cook the salmon with a little salt and crunched-up lime leaves for a few minutes.
- Then turn the salmon over and add the chickpeas, a good squeeze of fresh lime juice and a little fresh oil to the pan. Remove the salmon when seared and continue cooking the chickpeas.
- To make the dressing, mix together the yoghurt, soy and 25 ml lime juice. Taste for seasoning.
- To serve, arrange the lettuce on individual plates with the chickpeas, a little salt, the tomatoes and red onion. Cut the salmon in half and place on top. Then drizzle the dressing over and sprinkle with a little Dhukkah and a little fresh oil.
- Phillip Mitchell - Sebel Reef House at Palm Cove, North Queensland
Ingredients
- olive oil
- 4 x 150 gm yellowfin tuna steaks
- sea salt
- 6 lime leaves
- 1 can chickpeas, rinsed & drained
- 3 limes
- 100 ml plain yoghurt
- 25 ml soy sauce
- leaves from 2 baby cos lettuce
- ½ punnet cherry tomatoes
- ½ red onion, finely sliced
- ¼ cup Dhukkah
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