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
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.
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