Grilled tuna with lemongrass dressing and guacamole
This seared tuna is blackened on the outside and left raw in the centre, then served with smooth guacamole and a sharp lemongrass, lime and soy dressing. You’ll need a charcoal grill or griddle pan and a food processor.
Ingredients
For the tuna
- 450g/1lb tuna fillet, cut into 4 portions
- vegetable oil, for brushing
- sea salt and freshly ground black pepper
For the guacamole
- 1 large avocado
- 1 green chilli, deseeded
- 1 lime, juice only
- 2 spring onions, chopped
- 1 tbsp chopped fresh coriander
- 3 tbsp vegetable oil
- ½ tsp salt
For the lemongrass dressing
- 1 tbsp soy sauce
- 1 spring onion, finely chopped
- ¼ green chilli, deseeded and finely chopped
- ½ lime, zest and juice
- ½ lemongrass stalk, finely sliced
- 1 tsp chopped fresh ginger
To garnish
- 4 coriander sprigs
Method
Preheat a charcoal grill or griddle pan until very hot.
Brush the tuna with oil and season well with salt and pepper. Grill for 2–3 minutes, turning to colour it all over, until blackened on the outside but still raw in the centre.
Remove the tuna from the grill, season again and leave to cool completely.
To make the guacamole, put the avocado, green chilli, lime juice, spring onions, chopped coriander, vegetable oil and salt in a food processor. Blend until smooth.
To make the lemongrass dressing, put 50ml/2fl oz water, soy sauce, spring onion, green chilli, lime zest and juice, lemongrass and ginger in a bowl and mix together.
Slice the tuna into 5mm/¼in slices. Arrange the slices on 4 chilled plates, slightly overlapping and to one side.
Add a spoonful of guacamole to each plate, then spoon over the dressing. Garnish each serving with a coriander sprig.
Recipe tips
Use very fresh tuna that is suitable for serving raw in the centre, and keep it chilled until you’re ready to cook. Serve the dish as soon as it’s assembled.
