From Donna Hay’s new book, Fast, Fresh, Simple
Serves 8
Ingredients:
- 3/4 cup asparagus, trimmed and blanched
- 1 1/2 cups watercress sprigs
- 8 iceberg lettuce leaves, trimmed into cups
- 2 x 200g loin fillets sashimi-grade tuna, trimmed
- Vegetable oil, for brushing
- Cracked black pepper
Lime Mayonnaise
- 1/2 cup whole-egg mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon finely grated lime rind
“To make the lime mayonnaise, combine the mayonnaise, lime juice and lime rind. Set aside. Finely slice the asparagus. Toss with the watercress and place in the lettuce cups. Heat a non-stick frying pan over high heat. Slice each piece of tuna into 3, brush with oil and sprinkle with pepper. Sear the tuna for 10 – 20 seconds each side then slice into 24 slices, 5 mm thick. Divide the tuna slices among the lettuce cups and drizzle with the lime mayonnaise.”
