Gourmet Traveller’s seared tuna with baby spring greens recipe

12.09.22

Awaken your senses with this crunchy, zesty spring salad.

SERVES 4 // PREP TIME 15 MINS // COOK 5 MINS (PLUS RESTING)

INGREDIENTS
800gm piece of tuna loin
¼ cup (loose packed) dill sprigs, finely chopped
4 mixed baby heirloom radishes, trimmed, shaved on a mandolin
5 baby cucumbers, shaved lengthways, on a mandolin
2 baby fennel, trimmed, shaved on a mandolin, fronds reserved
50gm green leaves, such as broad bean leaves or pea tendrils
Roasted sunflower seeds, to serve

DRESSING
100ml lemon juice
1 tbsp Dijon mustard, plus extra for coating
2 tsp caster sugar
1 tbsp finely chopped dill
125ml (½ cup) extra-virgin olive oil, plus extra for drizzling

METHOD
1 Place a large frying pan over high heat. Drizzle tuna loin with extra oil and season liberally. Sear in pan, turning frequently, until outside is golden and brown but rare in the middle (3-5 minutes). Rest on an oven tray until cool enough to handle. Coat tuna with as much extra Dijon mustard as you like then scatter over dill ensuring entire surface of tuna is coated. Stand at room temperature and slice when ready to serve.

2 For dressing, place ingredients in a small bowl, season to tastev and whisk to combine.

3 Place radish, cucumber, fennel, greens and half tuna in a large bowl. Drizzle with half of the dressing, season to taste and toss to combine. Divide salad among plates and top with remaining sliced tuna, scatter with sunflower seeds and fennel fronds. Drizzle with a little dressing and serve remaining dressing on the side.

Recipe and image: Gourmet Traveller magazine

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Charissa Levonian

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