Fast Recipes

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.

By Emma Knowles
  • Serves 4
Seared tuna with potatoes, baby beans, frisée and olive vinaigrette
Seared tuna with potatoes, baby beans, frisée and olive vinaigrette

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.