3 bunchesbaby asparagus, trimmed1 bunchspring onions, trimmed750 gm pieceyellowfin tuna, at room temperatureFor brushing:olive oilJalapeño dressing1 headgarlic5jalapeño chillies100 mlextra-virgin olive oil Garlic mayonnaise2egg yolks1 tbspDijon mustard30 mlwhite wine vinegar100 ml eachextra-virgin olive oil and vegetable oil2garlic cloves, finely grated on a microplane
For jalapeño dressing, preheat a char-grill pan over high heat. Char-grill garlic in its skin, turning occasionally until tender and slightly blackened (5-10 minutes), then, when cool enough to handle, squeeze cloves from skin (discard skin), finely chop and set aside. Char-grill jalapeños, turning occasionally until tender (4-5 minutes), then, when cool enough to handle, peel, remove seeds and finely chop. Combine garlic, jalapeños and olive oil in a bowl, season to taste and set aside.
For garlic mayonnaise, whisk egg yolks, mustard and vinegar in a bowl to combine. Whisking continuously, add oils in a thin steady stream and whisk until thick and emulsified. Add garlic, season to taste and set aside.
Preheat a char-grill pan over high heat. Char-grill asparagus, turning occasionally, until tender (1-2 minutes), set aside. Char-grill spring onions, turning occasionally, until tender (1-2 minutes), set aside.
Lightly brush tuna with olive oil, seasonto taste and char-grill on all sides until cooked to your liking (2-3 minutes for rare), then thinly slice across the grain.
To serve, spread a little garlic mayonnaise on a serving platter, arrange tuna on top, scatter with asparagus and spring onion, drizzle with jalapeño dressing and serve.
This recipe is from the December 2010 issue of Australian