Tuna with chargrilled capsicum mayonnaise

Tuna with chargrilled capsicum mayonnaise
  • 0:10 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

Serve seared tuna with a crunchy vegetable salad for an easy, tasty and quick summer meal.

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Nutrition information, 15 minute meals


  • 100g bought chargrilled capsicum, coarsely chopped
  • 50g semi-dried tomatoes
  • 125g (1/2 cup) good-quality whole-egg mayonnaise
  • Salt & freshly ground black pepper
  • 1 garlic clove, crushed
  • 1 1/2 tablespoons olive oil
  • 4 (about 200g each, 2cm-thick) tuna steaks
  • 290g (1 1/2 cups) couscous
  • 375ml (1 1/2 cups) boiling water
  • 80g (1/2 cup) currants
  • 65g (1/2cup) toasted slivered almonds
  • 1/2 cup coarsely chopped fresh coriander
  • 1/4 cup coarsely chopped fresh mint
  • 1 teaspoon finely grated lemon rind


  • Step 1
    Place the capsicum, tomatoes and mayonnaise in the bowl of a food processor and process until smooth. Taste and season with salt and pepper.
  • Step 2
    Combine the garlic and 2 teaspoons of the oil in a small bowl. Brush tuna with garlic oil and season with salt and pepper. Heat a large non-stick frying pan over high heat. Add tuna and cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  • Step 3
    Meanwhile, place the couscous in a heatproof bowl. Pour over boiling water and remaining oil while stirring with a fork. Cover and set aside for 2 minutes or until liquid is absorbed. Use a fork to separate the grains. Add the currants, almonds, coriander, mint and lemon rind. Season with salt and pepper.
  • Step 4
    Divide the couscous among serving plates. Top with tuna and a dollop of capsicum mayonnaise to serve.


  • 3567 kj


  • 30g

    Fat Total

  • 4g

    Saturated Fat

  • 63g


  • 419.07mg


  • 23g

    Carbs (sugar)

  • 78g

    Carbs (total)

All nutrition values are per serve
  • Author: Sarah Hobbs
  • Image credit: William Meppem
  • Publication: Australian Good Taste

Source: taste.com.au


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