1.Preheat the oven to 180°C. Season
thetunafilletwithapinchofsalt.Place
a frying pan over medium heat and
addtheoliveoil.Whenthepanishot,
placethefilletinthepan–itshould
makeasatisfyingsizzlingsound.
Cookforabout2minsoruntilnicely
caramelised on that side. Flip and
cook on the other side for about 30
secs.Transferthefillettoabakingtray
andputintheovenfor3–4minsto
cook through. Remove from the oven
andplacethefilleton
paper towel to rest.
2.Meanwhile, cut the ends
offthe zucchini and finely
shaveintolongsliceswith
a vegetable peeler, or run
it through a spiraliser.
Cut the squash into halves
or quarters. Bring a small
saucepan of water to the
boil,addthezucchinistrips
andsquash,andcookfor
3–4minsoruntilthevegies
areassoftasyoulike
them. Immediately drain
and rinse with cold water
to stop the cooking
process, then drain well.
3.Finely slice the red chilli
(remove the seeds if you
don’t want it too hot). In
abowl,tossthezucchini,
squash, ginger and chilli
withthelemonjuiceand
adashofoliveoil.Serve
thetunafilletonabed
of zucchini noodles.
Season with salt and
pepper to taste.SERVES 1
●1freshtuna
fillet, approx.
200g
●Pinch of pink
sea salt
●1-2 tbs
olive oil
●1large
zucchini
●3squash
●1 fresh red
chilli●1cm piece
ginger, peeled
and grated
●Juice of
1 lemon
●Extra olive oil,
for dressing
●Salt and
pepperLighten your long lunch with
model Jesinta Campbell’s
fresh seafood recipes
170