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Recipe: Grilled Yellowfin Tuna

New England and the Waterfall Way go hand in hand with fine food.

From the fertile plains to the abundant waterways, the diversity on offer is incredible. Azka Restaurant, located within the Quality Hotel Powerhouse Armidale, is a great spot to get an overview of the fine produce available across the New England region.

Head Chef David Hill moved to Armidale after spending 20 years working in top restaurants across the United Kingdom, including award winning, two AA rosettes standard restaurants including The Bell at Skenfrith, Ettington Park Hotel, Nuthurst Grange Hotel, The Welcombe Hotel and Llangoed Hall Hotel. He’s passionate about creating high quality dishes using the freshest produce.

Here is his excellent recipe for grilled Yellowfin tuna with stir fried vegetables, and prawns with a spicy Asian dressing.

Quality Hotel Powerhouse Armidale's chef David Hill.

Quality Hotel Powerhouse Armidale’s chef David Hill.


2 x 190g tuna steaks
2 x 3 tiger prawns

Stir Fry Vegetables

Half a red capsicum cored and cut in to thin strips
Half a yellow capsicum cored and cut in to thin strips
1 zucchini slice the skin sides off the zucchini and cut in to thin strips
1 carrot peel and top and tail the carrot the cut in to thin strips
Half a red onion peel and sliced
1 clove garlic chopped fine
Half an eggplant prepared the same way as the zucchini

Oriental Sauce

2 tbsp of soy sauce
Half a lime juiced
1 Tspn of ginger puree
Half a red chilli seeded
1 Tspn of honey
1 tbsn of freshly chopped coriander
1 tspn of brown sugar
Small pinch of pepper

Coriander Pesto – Blend all these ingredients together in a blender

200ml of virgin olive oil
1 bunch of coriander
50g pine nuts
30g parmesan
Blend until smooth


Get a hot char grill,  cook the tuna for 2 minutes each side.
Do the same with the prawns. This time may change due to the thickness of the Tuna steak.
In a wok or a frying pan,  add a drop of sesame oil,  heat up the pan and the add your vegetables.
Cook them until they start to soften then add the oriental sauce.  Cook for 1 minute then take off the heat.
To assemble the dish in a deep bowl put a cutter and add the stir fried vegetables.
Then place the tuna on top of the vegetables and place 3 prawns on top.
Drizzle the the pesto around the tuna and maybe garnish with some deep fried rice noodles.

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