Bryn Williams Seared Tuna with Avocado Puree Recipe


Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
MethodMain Ingredient
Interest Group


For the tuna
 Fresh tuna200 Gram
 Ground cloves1⁄2 Teaspoon
 Ground ginger1⁄2 Teaspoon
 Ground nutmeg1⁄2 Teaspoon
 Crushed white peppercorns1⁄2 Teaspoon
 Ground black peppercorns1⁄2 Teaspoon
For the avocado puree
 Lime juice1 Tablespoon (Extracted From 1 Lemon)
 Tabasco3 Drop
For the salad
 Apple1 , cored, thinly sliced and cut into matchsticks
 Radishes2 , finely sliced
 Shiso cress1 Pint (1 Punnet)
 Daikon cress1 Pint (1 Punnet)
 Extra virgin olive oil1 Tablespoon

Nutrition Facts

Serving size

Calories 289 Calories from Fat 138

% Daily Value*

Total Fat 16 g24.2%

Saturated Fat 2.3 g11.4%

Trans Fat 0 g

Cholesterol 19 mg

Sodium 70.9 mg3%

Total Carbohydrates 25 g8.5%

Dietary Fiber 15.6 g62.4%

Sugars 7.6 g

Protein 15 g30.1%

Vitamin A 24% Vitamin C 112.1%

Calcium 33.3% Iron 21.1%

*Based on a 2000 Calorie diet


1. Rinse the tuna and pat dry. Grind all the spices to a fine powder, then use to coat the fish. Heat a frying pan until hot, then sear the tuna on all sides for 1-1 1/2 mins. Remove from the pan, wrap tightly in cling film and place in the fridge.
2. Peel and stone the avocado, then place in a food processor with the lime juice and Tabasco. Blend until smooth. Season to taste.
3. Place the apple, radishes, and cress in a bowl and toss to combine. Season with salt and black pepper, then stir in the olive oil.
4.Divide the avocado puree between 2 serving plates. Unwrap the tuna and cut into 5mm thick slices. Season and place 3-4 slices on each plate. Pile the salad to one side of the tuna and serve.