Coriander & Pepper Crusted Tuna
with lemongrass & cherry tomato salad
Preparation time: 15 minutes
Cooking time: N/A
Skills needed: beginner
4 medium peaches, washed and sliced
6 slices prosciutto, torn into bite-sized pieces
1 large bunch watercress, washed and trimmed
120 grams of fresh ricotta, crumbled
2 tablespoon red wine vinegar
3 tablespoons olive oil
1 tablespoon honey
1 garlic clove, crushed
Pinch ground cloves
Prepare dressing by whisking ingredients together.
Place salad ingredients into a bowl. Add dressing and toss gently until well combined.
Divide into serving plates, ensuring each has a good selection of ingredients.
Garnish with a little freshly ground pepper and serve immediately.
Recipe and photo courtesy of Aussie Summer Stonefruit. For more information and 'dribbilicious' recipes, go to http://www.facebook.com/AustraliaSummerStonefruit