Seared tuna with preserved lemon, olives & avocado from Simple: Effortless Food, Big Flavours (page 139) by Diana Henry

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Notes about this recipe

  • SheilaS on June 09, 2023

    As others have said, the relish makes this dish. Comes together very easily.

  • dinnermints on August 18, 2022

    Fantastic relish. We made the salmon a different way per America's Test Kitchen, but we slathered the relish on top and it was marvelous, bursting with flavor. I don't think it needed 4T of oil, though - would probably decrease to 2T next time.

  • slouj on July 17, 2021

    So unexpectedly delicious! All the salsa ingredients work together brilliantly. For our taste, next time we will cook the tuna slightly less (a minute on each side as opposed to the minute and a half advocated) but wouldn’t change a thing with the accompaniment.

  • Boffcat on May 17, 2017

    Delicious. The relish makes more than I was expecting; it could be considered a vegetable component in its own right.

  • 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 - 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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