Seared Yellowfin Tuna with Black Olive and Petite Herb Salad

 

Australian Gourmet Traveller recipe for seared yellowfin tuna with black olive and petite herb salad by Paul Mc Givern, Restaurant Manx

What you will need

1 tbsp olive oil

400 gm piece of yellowfin tuna, skin and sinew removed

50 gm Ligurian olives

12 cherry tomatoes, halved

8 asparagus spears, trimmed and blanched

1 small Spanish onion, thinly sliced into rings

2 cups (loosely packed) chervil sprigs

3 cups (loosely packed) flat-leaf parsley leaves

ΒΌ cup finely chopped chives

To serve: extra-virgin olive oil

Β  Lemon dressing 1 hard-boiled egg, peeled,white discarded

1 lemon, finely grated rind only

2 tbsp lemon juice

1 tsp Dijon mustard

2 tbsp olive oil

Β½ tsp salted capers, rinsed, drained and chopped

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