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Grilled tuna salad with egg, asparagus and anchovy vinaigrette

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

By Max Adey
  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
Classic flavours, premium produce and minimal intervention is the name of the game with this grilled tuna salad.


  • 4 eggs, at room temperature
  • 300 gm Roman beans, trimmed
  • 340 gm asparagus, trimmed
  • 60 ml (¼) cup olive oil
  • 400 gm sashimi-grade tuna loins
  • 1 golden shallot, very thinly sliced
  • ½ cup (loosely packed) flat-leaf parsley
  • ½ cup (loosely packed) red-vein sorrel leaves
  • ¼ cup chive batons
  • ¼ cup chervil sprigs
Anchovy vinaigrette
  • 3 anchovy fillets, finely chopped
  • 1 garlic clove, finely grated
  • 80 ml (⅓ cup) extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp finely chopped tarragon, plus extra sprigs to serve
  • 1½ tsp Dijon mustard
  • Finely grated rind of ½ lemon, plus 1 tbsp lemon juice


  • 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.