Serve this as a stand-alone dish, or as part of a three course banquet, as put together by top chef from Nick's Bar and Grill restaurtant, Sydney.
220 grams fillet of yellow fin tuna (approximately 3/4 cm thick)
50 grams baby green beans
50 grams baby butter beans
1 teaspoon preserved lemon
2 teaspoon kalamata olives (pitted and sliced lengthways)
half red capsicum (roasted, skinned, cut into strips)
1 teaspoon crushed garlic
20 grams baby spinach
2 teaspoon olive oil
2 teaspoon flat parsley chopped
freshly cracked white pepper
apple balsamic vinegar
lemon infused extra olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Blanch the beans in boiling salted water, refresh and cut in half. Keep aside. (To cook the tuna preferably use a cast iron chargrill pan).
Lightly coat the tuna in oil, season with sea salt. Heat the pan until quite hot, add the tuna and seal in a criss-cross formation.
When both sides are done the Tuna should be medium rare. If the tuna is thick you may have to place in the oven for a couple of minutes to finish cooking.
In a hot pan quickly sautée the beans, add the capsicum, crushed garlic, preserved lemons, slices olives and baby spinach. Finish with flat parsley.
Place in a serving bowl and lightly sprinkle with some apple balsamic vinegar. Place the tuna on top and generously drizzle with lemon-infused extra virgin olive oil.
This dish is part of a three course seafood meal for six.