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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

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm