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Char-grilled tuna with baby asparagus and jalapeño dressing


You'll need

3 bunches baby asparagus, trimmed 1 bunch spring onions, trimmed 750 gm piece yellowfin tuna, at room temperature For brushing: olive oil   Jalapeño dressing 1 head garlic 5 jalapeño chillies 100 ml extra-virgin olive oil   Garlic mayonnaise 2 egg yolks 1 tbsp Dijon mustard 30 ml white wine vinegar 100 ml each extra-virgin olive oil and vegetable oil 2 garlic cloves, finely grated on a microplane

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • 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.
  • 05
  • 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 Gourmet Traveller.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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