SERVES:

4 People

For the Green Goddess Sauce:

1 avocado, peeled and chopped

2,5 ml (½ tsp) crushed garlic

7,5 ml (½ tbsp) chopped green chilli

5 ml (1 tsp) crushed ginger

Large handful of coriander, washed

125 ml (½ cup) buttermilk

Juice of ½ lime

Salt and pepper, to taste

For the Tuna:

30 ml (2 tbsp) oil

Salt and pepper

600 g fresh tuna, sliced into 5cm cubes

12 asparagus spears, blanched

1 medium cucumber, cut into ribbons using a vegetable peeler

Method:

For the green goddess sauce, place all the ingredients in the bowl of a blender and process until smooth. Season to taste.

For the tuna, heat oil in a pan over high heat until smoking. Season tuna well with salt and sear on each side for 1 minute.

Serve the seared tuna with the green sauce, cucumber ribbons and asparagus tips.