Name: Seared tuna with baby spring greens
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 800 gm piece of tuna loin; ¼ cup (loosely packed) dill sprigs, finely chopped; 4 mixed baby heirloom radishes, trimmed, shaved on a mandolin; 5 baby cucumbers, shaved lengthways, on a mandolin; 2 baby fennel, trimmed, shaved on a mandolin, fronds reserved; 50 gm green leaves, such as broad bean leaves or pea tendrils; Roasted sunflower seeds, to serve; Dressing; 100 ml lemon juice; 1 tbsp Dijon mustard, plus extra for coating; 2 tsp caster sugar; 1 tbsp finely chopped dill; 125 ml (½ cup) extra-virgin olive oil

Seared tuna with baby spring greens

Poke bowls have had their moment. Here's a vibrant seasonal salad that transcends trends.

seared tuna salad — Seared tuna with baby spring greens

Serves 4

Prep

15M

Cook

Total

20M

This elegant spring salad of beautifully pink tuna and fresh baby greens is a quick midweek winner. It’s also just as impressive as a share-style dish on sunny spring days.

Ingredients

800 gm piece of tuna loin

¼ cup (loosely packed) dill sprigs, finely chopped

4 mixed baby heirloom radishes, trimmed, shaved on a mandolin

5 baby cucumbers, shaved lengthways, on a mandolin

2 baby fennel, trimmed, shaved on a mandolin, fronds reserved

50 gm green leaves, such as broad bean leaves or pea tendrils

Roasted sunflower seeds, to serve

Dressing

100 ml lemon juice

1 tbsp Dijon mustard, plus extra for coating

2 tsp caster sugar

1 tbsp finely chopped dill

125 ml (½ cup) extra-virgin olive oil

Method

1.Place a large frying pan over high heat. Drizzle tuna loin with extra oil and season liberally. Sear in pan, turning frequently, until outside is golden and brown but rare in the middle (3-5 minutes). Rest on an oven tray until cool enough to handle. Coat tuna with as much extra Dijon mustard as you like then scatter over dill ensuring entire surface of tuna is coated. Stand at room temperature and slice when ready to serve.

2.For dressing, place ingredients in a small bowl, season to taste and whisk to combine.

3.Place radish, cucumber, fennel, greens and half tuna in a large bowl. Drizzle with half of the dressing, season to taste and toss to combine. Divide salad among plates and top with remaining sliced tuna, scatter with sunflower seeds and fennel fronds. Drizzle with a little dressing and serve remaining dressing on the side.

Profile Dominic Smith

Styling by Lucy Busuttil