Prep Time
30m
Cooking Time
10m
Serves
4
Fuel
Gas
Ingredients
Bonito Caesar Dressing
Method
01.
Preheat the BBQ to 170°C.
02.
Rub the beetroot with ½ tablespoon of coconut oil and sprinkle with salt and pepper. Wrap the beetroot in foil and roast on the BBQ with the hood closed for 20 minutes, or until tender. Leave to cool, then remove the skins, slice thinly and set aside.
03.
To make the bonito Caesar dressing, place the egg, egg yolk, mustard, lemon juice, anchovies and bonito flakes in a food processor and pulse to blend. With the motor running, add the oil in a thin, steady stream. After a minute or two, the mixture will emulsify into a thick sauce.
04.
Stop adding the oil when it has reached your desired consistency (you may not need to use all the oil). If the dressing is too thick, you can thin with a little bit of water. Adjust the flavouring by adding more lemon juice or mustard, if desired, and season with salt and pepper. Set aside.
05.
Turn the BBQ to HIGH. Coat the asparagus in ½ tablespoon of coconut oil and cook for 2–4 minutes, or until just tender. Set aside.
06.
Season the tuna with salt and pepper. Brush the grill with coconut oil and cook the tuna for 30–60 seconds on each side.
07.
To serve, dollop 2 tablespoons of dressing onto each plate. Cut the tuna into 5 mm thick slices and place on top. Arrange the beetroot and asparagus next to the tuna. Sprinkle over the sesame and sunflower seeds and bonito flakes.
