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