This technique of cooking the tuna on low and very slowly gives it a unique flavour which makes this dish a stand out.
- Combine chopped herbs and roll tuna in them to coat.
- Preheat oven to 160C. Place oil and garlic in a casserole and heat over medium heat until garlic begins to sizzle. Add tuna, transfer to the oven and cook for 35 minutes or until centre of tuna is just warm when you insert a metal skewer and touch it to your inner wrist. Remove tuna from oil and strain oil.
- Meanwhile, whisk mustard and egg yolks until combined. Whisking continuously, gradually add 375ml (1 1/2 cups) strained oil, drop by drop at first until mixture begins to thicken, then in a thin, steady stream until thick and emulsified. Stir in 1 1/2 tablespoons lemon juice and season. Split beans lengthwise to separate halves (optional), then toss with cucumbers, tomatoes, eschalots and chervil. Whisk remaining lemon juice with 2 tablespoons strained oil and season, then toss with salad. Serve salad topped with a slice of tuna and mayonnaise.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set