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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
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At A Glance

  • Serves 4 people

Featured in

Oct 2015

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