Seared tuna with preserved lemon, black olive and avocado relish from Diana Henry at The Sunday Telegraph by Diana Henry

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Notes about this recipe

  • Jane on April 19, 2017

    The tuna is just a standard seared tuna but the relish was great - I loved the balance of flavors and textures. Wouldn't change a thing. I served it with Roast potatoes with chili, mint and preserved lemon from Simple - yes, I know it's a lot of preserved lemon but I love it. This was a very easy dish to make on a weeknight. As the potatoes roast, everything else is prepped.

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