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Seared yellowfin tuna with black olive and petite herb salad


You'll need

1 tbsp olive oil 400 gm piece of yellowfin tuna, skin and sinew removed 50 gm Ligurian olives 12 cherry tomatoes, halved 8 asparagus spears, trimmed and blanched 1 small Spanish onion, thinly sliced into rings 2 cups (loosely packed) chervil sprigs 3 cups (loosely packed) flat-leaf parsley leaves ¼ cup finely chopped chives To serve: extra-virgin olive oil   Lemon dressing 1 hard-boiled egg, peeled,white discarded 1 lemon, finely grated rind only 2 tbsp lemon juice 1 tsp Dijon mustard 2 tbsp olive oil ½ tsp salted capers, rinsed, drained and chopped

Method

  • 01
  • For lemon dressing, using a fork, mash egg yolk in a bowl, add lemon juice and mustard and whisk to combine, then gradually add oil, whisking continuously, until emulsified. Add capers, lemon rind and season to taste with sea salt and freshly ground black pepper. Makes 1/3 cup.
  • 02
  • Heat 1 tbsp olive oil in a large frying pan over medium heat, cook tuna for 1 minuteon each side, season to taste then rest for 4-5 minutes. Combine remaining ingredients in a bowl, drizzle with half of the dressing and season to taste. Discard remaining dressing.
  • 03
  • To serve, cut tuna into 4 steaks and arrange on plates with salad, drizzle with extra-virgin olive oil and serve immediately.

“On a flying visit to Brisbane, we were quite taken with Paul McGivern’s seared tuna and petite herb salad at Restaurant Manx – and we’d love to make it at home this summer.”
Thomas Riley, Redcliffe, Qld

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At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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