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Tuna In Dukkah With Tomato Garlic Sauce Recipe

Tuna in dukkah with tomato garlic sauce

Preparation time
Cooking time


  • 4 x 80–100g skinless tuna steaks
  • 1 cup dukkah (see recipe or purchased dukkah can be used)
  • 2 tbsp vegetable oil
  • 2 tbsp flat leaf parsley to garnish


Makes: 2-3 Cups

  • ½ cup (80g) macadamia nuts
  • ¼ cup (40g) blanched almonds
  • 2/3 (100g) cup sesame seeds
  • 1/3 cup coriander seeds
  • ¼ cup cumin seeds
  • 2 tbsp fennel seeds
  • 1 tsp sea salt flakes
  • ½ tsp freshly ground pepper

Tomato garlic sauce

Serves: 4

  • 1 tbsp oil
  • 1 onion, finely chopped
  • 4 cloves garlic, crushed
  • 1 cup tomato puree
  • ½ tsp sugar
  • ¼ tsp cayenne pepper
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • 1 tbsp red wine vinegar
  • Salt and pepper to season
  • 2 tbsp chopped flat leaf parsley

Bean Puree

Serves: 4

  • 2 x packets frozen broad beansl
  • 1 tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 pinch cayenne pepper
  • 1 lemon, juice only
  • Salt and pepper to season


  1. Place dukkah on a tray, press tuna in dukkah firmly to coat both sides.
  2. Heat oil in a large frying pan over high heat and add tuna in batches. Cook for 2–3 minutes each side or until golden on both sides and pink in the centre.
  3. Serve, garnished with parsley with tomato sauce and fava bean puree or lentils and rice.


  1. Pre-heat oven to 180ºC. Place macadamia nuts and almonds on a tray and roast for 5–8 minutes or until golden.
  2. Place sesame seeds in a heavy-based frypan, dry frying over medium heat, stirring often until lightly toasted. Tip immediately into a bowl to prevent them burning and set aside to cool.
  3. Repeat process with coriander, cumin and fennel seeds. Heat until aromatic. Set aside to cool.
  4. When cool, combine nuts with seed mixture, place in a food processor and process in short bursts, until coarsely ground.
  5. Season with salt and pepper.

Tomato Garlic Sauce

  1. Heat oil in a saucepan over medium heat. Add onion and garlic, sauté for 3–4 minutes until soft but not coloured.
  2. Add tomato puree, sugar, spices and vinegar. Cook for 15–20 minutes.
  3. Season with salt and pepper and stir through parlsey.

Bean Puree

  1. Cook broad beans in a large pot of boiling water according to directions on packet or until tender. Drain, cool and peel.
  2. Heat olive oil in a large frying pan, add onion and garlic and sauté over a low heat for 10–15 minutes or until caramelized but not too dark. Add peeled broad beans, paprika, cumin, cayenne pepper and lemon juice to mixture and stir to combine.
  3. Place mixture in a food processor and process until it resembles a paste, season with salt and pepper.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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