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
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
Comments