AT A GLANCE
|01||Place tuna in a single layer in a non-reactive dish. Combine oil, parsley and paprika in a small bowl, season to taste, pour over tuna, turning to coat, then marinate for 10 minutes.|
|02||Meanwhile, preheat a grill pan over very high heat. Drain tuna from marinade, cook for 30 seconds each side, transfer to a warm plate, drizzle with sherry vinegar and lemon juice to taste. Serve hot with warm potato salad tossed with alioli, capers and parsley.|
Strawberries, cumquats, grapefruit, lemons, mangoes, oranges.
Artichokes, Asian greens, asparagus, broccoli, capsicum, cucumbers, garlic, lettuce, onions, peas, silverbeet, spinach.
Atlantic salmon, bay prawns, big-eye tuna, coral trout, eastern rock lobsters, goldband snapper, longfin eels, ocean jacket, Spanish mackerel, spanner crabs, Sydney rock oysters.