“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.”
- 3 bunches baby asparagus, trimmed
- 1 bunch spring onions, trimmed
- 750 gm piece yellowfin tuna, at room temperature
- For brushing: olive oil
- 1 head garlic
- 5 jalapeño chillies
- 100 ml extra-virgin olive oil
- 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
- 1For 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.
- 2For 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.
- 3Preheat 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.
- 4Lightly 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.
- 5To 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.
This recipe is from the December 2010 issue of Australian Gourmet Traveller.