Dukkah Seared Tuna with Pesto and Sour Cream

This recipe is perfect for summer entertaining as the dukkah crust packs both flavour and texture and pairs beautifully with the vibrant spring onion pesto. Delicious served with sweet potato fries. 

For the pesto, place the parsley, spring onions, lemon zest, Parmesan, a good pinch of salt and a generous amount of pepper into a food processor and pulse a few times to chop finely. Add the oil and blitz until combined. Transfer to a bowl and stir in the lemon juice.

For the tuna steak, pat dry the tuna steaks with a paper towel. Preheat a Le Creuset 26cm Signature Square Skillet Grill. Rub each tuna steak with olive oil and sea salt and sear for 1-2 minutes on each side. Allow to rest for 2 minutes before thinly slicing. Toast the dukkah in a dry pan until fragrant, remove from the heat and add in 2 – 3 Tablespoons of olive oil. Slice the tuna and serve with dollops of sour cream, sliced cucumbers, and pickled onions, drizzled with the pesto, and topped with toasted dukkah to serve.