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Seared yellowfin tuna with black olive and petite herb salad

Seared yellowfin tuna with black olive and petite herb salad

“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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Seared yellowfin tuna with black olive and petite herb salad

Serves 4
Cooking Time Prep time 5 mins, cook 5 mins
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


1 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.
2 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.
3 To serve, cut tuna into 4 steaks and arrange on plates with salad, drizzle with extra-virgin olive oil and serve immediately.


RECIPE Paul McGivern, Restaurant Manx (edited by Adelaide Lucas) PHOTOGRAPHY Teny Aghamalian STYLING Vanessa Austin


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