Name: Seared tuna with potatoes, baby beans, frisée and olive vinaigrette
Yield: 4
Ingredients: 450 gm kipfler potatoes, scrubbed and sliced; 150 gm baby green beans, trimmed; 1½ cups (loosely packed) frisée; 2 tbsp olive oil; 4 150gm pieces skinless sashimi-quality tuna; To taste: lemon juice; Olive vinaigrette; 70 gm pitted black olives; ½ cup (firmly packed) flat-leaf parsley; 2 garlic cloves, finely chopped; 70 ml extra-virgin olive oil; 1 tbsp red wine vinegar; Juice of ½ lemon, or to taste

Seared tuna with potatoes, baby beans, frisée and olive vinaigrette

Emma Knowles fast recipe for seared tuna with potatoes, baby beans, frisée and olive vinaigrette.

Serves 4

Ingredients

450 gm kipfler potatoes, scrubbed and sliced

150 gm baby green beans, trimmed

1½ cups (loosely packed) frisée

2 tbsp olive oil

4 150gm pieces skinless sashimi-quality tuna

To taste: lemon juice

Olive vinaigrette

70 gm pitted black olives

½ cup (firmly packed) flat-leaf parsley

2 garlic cloves, finely chopped

70 ml extra-virgin olive oil

1 tbsp red wine vinegar

Juice of ½ lemon, or to taste

Method

Main

1.Cook potato in a saucepan of boiling salted water until tender (15-18 minutes), drain and set aside to cool slightly.

2.Meanwhile, blanch beans until bright green and tender (1-2 minutes), drain, refresh, halve lengthways and transfer to a bowl. Add frisée and refrigerate until required.

3.For olive vinaigrette, pulse ingredients in a food processor until semi-finely chopped, season to taste and set aside.

4.Heat oil in a large frying pan over medium-high heat. Season both sides of each piece of tuna, add to pan and sear until browned (1-1½ minutes), turn and cook other side until browned (1-1½ minutes). Transfer to serving plates, squeeze a little lemon juice over.

5.Add potato to bean mixture, season to taste and toss to combine. Transfer to serving plates, drizzle with resting juices from tuna, spoon olive vinaigrette over everything and serve.

Styling by Lisa Featherby

Styling by Emma Knowles