Gourmet Traveller’s Grilled tuna salad recipe
01.10.21
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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