Tuna tagliata

Tuna tagliata
  • 0:35 Prep
  • 0:10 Cook
  • 4 Servings
  • Advanced

This salad is a work of art on a plate with delicately seared tuna, avocado and fresh salad leaves.

Featured in
Starters recipes, Gourmet Recipes


  • 1 tablespoon coriander seeds, crushed
  • 2 garlic cloves, crushed
  • 2/3 cup (160ml) soy sauce or tamari
  • 2 tablespoons fish sauce
  • 2 tablespoons grated ginger
  • 1/2 bunch coriander, leaves picked, stalks finely chopped
  • 2 long red chillies, seeds removed, finely chopped
  • 600g piece centre-cut tuna, bloodline removed
  • Juice of 1 lime
  • 1 avocado, sliced into wedges
  • 120g mixed salad leaves (mesclun)
  • Sesame oil, to brush
  • 2 tablespoons black sesame seeds
  • 2 tablespoons white sesame seeds


  • Step 1
    Place all the sesame seeds in a small, shallow dish. Brush outer edge of avocado wedges with a little oil, then dip in sesame seeds. Set aside.
  • Step 2
    Combine mesclun and reserved coriander leaves on a serving plate. Lightly brush a chargrill with oil, then preheat to high. Cook tuna for 2 minutes each side until lightly charred but still rare in the centre. Rest for 5 minutes, then slice into long, thin pieces and add to salad with avocado. Drizzle with dressing to serve.

  • Author: Valli Little
  • Image credit: Ben Dearnley
  • Publication: Taste.com.au

Source: taste.com.au


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