Classic flavours, premium produce and minimal intervention is the name of the game with this grilled tuna salad.
Grilled tuna salad with egg, asparagus and anchovy vinaigrette
Where classic flavours, top-shelf produce and minimal intervention combine.
- 20 mins preparation
- 20 mins cooking
- Serves 4
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Ingredients
- 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
Method
- 1Cook eggs in a saucepan of boiling water (6 minutes for soft-boiled). Refresh in iced water and peel.
- 2For 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.
- 3Heat 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.
- 4Drizzle tuna loins with remaining oil, season and char-grill, turning, until charred on all sides but still rare in the middle (3-4 minutes).
- 5Halve 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.