Grilled tuna with marinated tomato salad

Cooking Fish Grilled tuna with marinated tomato salad

Curtis Stone offsets the rich meatiness of chargrilled tuna with a tangy tomato salad.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Combine vinegar and eschalot in a bowl and set aside for 10 minutes. Stir in peppadew, thyme, chilli flakes and 1/4 cup (60ml) olive oil. Season with sea salt and freshly ground black pepper, then set dressing aside.
  2. Cook beans in a saucepan of boiling salted water for 3-4 minutes until just tender. Drain and refresh, then set aside.
  3. Preheat a barbecue or chargrill pan to medium-high heat. Brush tuna with remaining 1 tablespoon oil and season. Cook for 2 minutes each side to sear. Slice thinly.
  4. Combine beans, tomato, onion, parsley and half the dressing in a large bowl and gently toss to coat. Divide salad among plates, top with tuna and drizzle with remaining dressing to serve.

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1/4 cup white balsamic vinegar
3 eschalots, finely chopped
50g peppadews , thinly sliced
1 tbsp finely chopped thyme leaves
1 tsp dried chilli flakes
1/3 cup extra virgin olive oil
100g green beans, trimmed, halved
100g yellow beans, trimmed, halved
4 x 200g tuna steaks
2 large tomatoes, cut into 3cm wedges
1 red onion, thinly sliced
1 cup roughly chopped flat-leaf parsley

Adv

Autors
Preparation time
15
Cooking time
08
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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