Gourmet Traveller’s Grilled tuna salad recipe

Grilled tuna salad with egg, asparagus and anchovy vinaigrette

Make the most of in-season asparagus with this superb spring salad!

20 mins preparation | 20 mins cooking | Serves 4

INGREDIENTS

4 eggs, at room temperature

300gm Roman beans, trimmed

340gm asparagus, trimmed

60ml (¼) cup olive oil

400gm sashimi-grade tuna loins

1 golden shallot, very thinly sliced

½ cup (loosely packed) flat-leaf parsley

½ cup (loosely packed) red-vein sorrel leaves

¼ cup chive batons

¼ cup chervil sprigs

Anchovy vinaigrette

3 anchovy fillets, finely chopped

1 garlic clove, finely grated

80ml (⅓ cup) extra-virgin olive oil

1 tbsp red wine vinegar

1 tbsp finely chopped tarragon, plus extra sprigs to serve

1½ tsp Dijon mustard

Finely grated rind of ½ lemon, plus 1 tbsp lemon juice

METHOD

1 Cook eggs in a saucepan of boiling water (6 minutes for soft-boiled). Refresh in iced water and peel.

2 For anchovy vinaigrette, crush anchovy and garlic with the flat side of a knife to a fine paste. Transfer to a jug with remaining ingredients, whisk to combine and season to taste.

3 Heat a char-grill pan or barbecue to high. Drizzle Roman beans and asparagus with 2 tbsp oil and season to taste. Char-grill beans, turning occasionally, until charred and tender (3-4 minutes). Char-grill asparagus, turning occasionally, until charred and tender (2-3 minutes). Transfer beans and asparagus to a plate.

4 Drizzle tuna loins with remaining oil, season and char-grill, turning, until charred on all sides but still rare in the middle (3-4 minutes).

5 Halve eggs and thickly slice tuna, and divide between plates with beans and asparagus. Add egg, shallot and herbs, and drizzle with anchovy-tarragon vinaigrette to serve.


Recipe: Gourmet Traveller Magazine

Photography: Ben Dearnley

Styling: Vivien Walsh

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