Chef's Recipes

Char-grilled tuna with baby asparagus and jalapeño dressing

Australian Gourmet Traveller recipe for char-grilled tuna with baby asparagus and jalapeño dressing by Porteno restaurant in Sydney.

By Ben Milgate & Elvis Abrahanowicz
  • Serves 10
  • 20 mins preparation
  • 25 mins cooking
Char-grilled tuna with baby asparagus and jalapeño dressing
Char-grilled tuna with baby asparagus and jalapeño dressing

“We’re obsessed with our wood-fired grill. We use it to cook almost every element of this dish, from the tuna to the jalapeños and garlic in the dressing, but you can easily use a char-grill pan on your stovetop instead.”

Ingredients

  • 3 bunches baby asparagus, trimmed
  • 1 bunch spring onions, trimmed
  • 750 gm piece yellowfin tuna, at room temperature
  • For brushing: olive oil
Jalapeño dressing
  • 1 head garlic
  • 5 jalapeño chillies
  • 100 ml extra-virgin olive oil
Garlic mayonnaise
  • 2 egg yolks
  • 1 tbsp Dijon mustard
  • 30 ml white wine vinegar
  • 100 ml each extra-virgin olive oil and vegetable oil
  • 2 garlic cloves, finely grated on a microplane

Method

Main
  • 1
    For jalapeño dressing, preheat a char-grill pan over high heat. Char-grill garlic in its skin, turning occasionally until tender and slightly blackened (5-10 minutes), then, when cool enough to handle, squeeze cloves from skin (discard skin), finely chop and set aside. Char-grill jalapeños, turning occasionally until tender (4-5 minutes), then, when cool enough to handle, peel, remove seeds and finely chop. Combine garlic, jalapeños and olive oil in a bowl, season to taste and set aside.
  • 2
    For garlic mayonnaise, whisk egg yolks, mustard and vinegar in a bowl to combine. Whisking continuously, add oils in a thin steady stream and whisk until thick and emulsified. Add garlic, season to taste and set aside.
  • 3
    Preheat a char-grill pan over high heat. Char-grill asparagus, turning occasionally, until tender (1-2 minutes), set aside. Char-grill spring onions, turning occasionally, until tender (1-2 minutes), set aside.
  • 4
    Lightly brush tuna with olive oil, seasonto taste and char-grill on all sides until cooked to your liking (2-3 minutes for rare), then thinly slice across the grain.
  • 5
    To serve, spread a little garlic mayonnaise on a serving platter, arrange tuna on top, scatter with asparagus and spring onion, drizzle with jalapeño dressing and serve.

Notes

This recipe is from the December 2010 issue of Australian Gourmet Traveller.

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  • Author: Ben Milgate & Elvis Abrahanowicz