Seared Yellowfin Tuna with Black Olive and Petite Herb Salad

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

¼ cup finely chopped chives

To serve: extra-virgin olive oil

  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

½ tsp salted capers, rinsed, drained and chopped