Ingredients
- 3 large lemons
- 1 tbsp caster sugar,
- 1 finely sliced seeded long red chilli
- 1/2 cup torn mint leaves
- salt and pepper
- 4 x 180g tuna steaks
- 2 tbsp extra virgin olive oil
- 4 cups watercress sprigs
Method
Peel 3 large lemons, cut away pith and cut between each membrane to remove segments. Cut each segment in half and place in a bowl with 1 tbsp caster sugar, 1 finely sliced seeded long red chilli, 1/2 cup torn mint leaves, salt and pepper.
Brush 4 x 180g tuna steaks with 2 tbsp extra virgin olive oil and sear in a non-stick frying pan for 1-2 minutes each side or until cooked as desired.
Toss 4 cups watercress sprigs in 2 tbsp extra virgin olive oil and divide evenly between four serving plates.
To serve
Place tuna steaks on watercress and top with lemon salad. Serve with chunky chips.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
