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Chargrilled tuna with coriander pesto

Ingredients 4
Servings 6
Time 10 mins


  • 1
    fresh tuna
  • 30
    olive oil
  • salt and milled pepper
  • 125
    coriander pesto


5 mins
Place fish, cut into 80 g pieces, in a dish. Rub with olive oil and seasoning. Heat a ridged cast-iron pan and sear (brown) fish pieces quickly on each side. Tuna should still be pink at the centre. Top fish pieces with coriander pesto (see recipe) and serve with blanched green beans and boiled baby potatoes that have been tossed with crème frâiche.

Read more on: fish/seafood  |  grill

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