Seared tuna with potatoes, baby beans, frisée and olive vinaigrette

You'll need

450 gm kipfler potatoes, scrubbed and sliced 150 gm baby green beans, trimmed 1½ cups (loosely packed) frisée 2 tbsp olive oil 4 150gm pieces skinless sashimi-quality tuna To taste: lemon juice   Olive vinaigrette 70 gm pitted black olives ½ cup (firmly packed) flat-leaf parsley 2 garlic cloves, finely chopped 70 ml extra-virgin olive oil 1 tbsp red wine vinegar Juice of ½ lemon, or to taste


  • 01
  • Cook potato in a saucepan of boiling salted water until tender (15-18 minutes), drain and set aside to cool slightly.
  • 02
  • Meanwhile, blanch beans until bright green and tender (1-2 minutes), drain, refresh, halve lengthways and transfer to a bowl. Add frisée and refrigerate until required.
  • 03
  • For olive vinaigrette, pulse ingredients in a food processor until semi-finely chopped, season to taste and set aside.
  • 04
  • Heat oil in a large frying pan over medium-high heat. Season both sides of each piece of tuna, add to pan and sear until browned (1-1½ minutes), turn and cook other side until browned (1-1½ minutes). Transfer to serving plates, squeeze a little lemon juice over.
  • 05
  • Add potato to bean mixture, season to taste and toss to combine. Transfer to serving plates, drizzle with resting juices from tuna, spoon olive vinaigrette over everything and serve.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

Oct 2015

You might also like...

Fuss-free summer recipes


Flank steak tacos with corn, avocado and coriander

Fast autumn recipes


Crisp-skin duck with green papaya salad

Fast summer recipes


Rigatoni with chicken ragu and green sauce

Fast seafood recipes


Rigatoni with mushrooms pecorino and herb crumbs

Six fast noodle recipes


Flathead with crushed peas

Pumpkin pilaf with ricotta and pepitas


Egg sandwich

conversion tool