Grilled tuna salad with egg, asparagus and anchovy vinaigrette

Where classic flavours, top-shelf produce and minimal intervention combine.
Ben Dearnley

Classic flavours, premium produce and minimal intervention is the name of the game with this grilled tuna salad.


Anchovy vinaigrette


1.Cook eggs in a saucepan of boiling water (6 minutes for soft-boiled). Refresh in iced water and peel.
2.For anchovy vinaigrette, crush anchovy and garlic with the flat side of a knife to a fine paste. Transfer to a jug with remaining ingredients, whisk to combine and season to taste.
3.Heat a char-grill pan or barbecue to high. Drizzle Roman beans and asparagus with 2 tbsp oil and season to taste. Char-grill beans, turning occasionally, until charred and tender (3-4 minutes). Char-grill asparagus, turning occasionally, until charred and tender (2-3 minutes). Transfer beans and asparagus to a plate.
4.Drizzle tuna loins with remaining oil, season and char-grill, turning, until charred on all sides but still rare in the middle (3-4 minutes).
5.Halve eggs and thickly slice tuna, and divide between plates with beans and asparagus. Add egg, shallot and herbs, and drizzle with anchovy-tarragon vinaigrette to serve.

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