Grilled tuna with marinated tomato salad

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

Recipe «Grilled tuna with marinated tomato salad» presented in category Recipes / Fish, to prepare this dish you will need no more 08 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.