Seared tuna with verjuice dressing
Christmas cookbook, ACP Books, $12.95
Photography by Dean Wilmot. Styling: Vicki Liley
Seared tuna with verjuice dressing
INGREDIENTS
2 tablespoons hot english mustard
¼ cup (60ml) light soy sauce
1 tablespoon peanut oil
800g piece tuna fillet
8 baby new potatoes (320g), halved
250g green beans, trimmed
1 cup (150g) seeded black olives
250g cherry tomatoes, halved
1 small red onion (100g), cut into wedges
6 medium-boiled eggs, halved
verjuice dressing
2 tablespoons verjuice
1 tablespoon dijon mustard
¼ cup (60ml) walnut oil
1 tablespoon finely chopped fresh chervil
METHOD
Make verjuice dressing.
Combine mustard, sauce, oil and tuna in large bowl. Cover, refrigerate 3 hours or overnight.
Boil, steam or microwave potato and beans, separately, until tender; drain. Combine potato, beans, olives, tomato, onion and dressing in large bowl; toss gently. Top with eggs; season to taste.
Remove tuna from marinade; discard marinade. Cook tuna on preheated barbecue (or grill or grill plate) about 10 minutes, turning, until marked well on all sides and cooked to your liking. Remove from heat, cover loosely with foil; stand 10 minutes.
Cut tuna into slices; serve with salad.
verjuice dressing
Combine ingredients in screw-top jar; shake well. Season to taste.
Home