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.

Serves
1

Cooking

30min
By
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Ingredients

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
sea salt
freshly cracked white pepper
apple balsamic vinegar
lemon infused extra olive oil

Cook's notes

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.

Instructions

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.



Serve immediately.





Chef's Tips:


  • Choosing tuna: select sashimi grade tuna from your fishmonger.or at the markets. It should have firm textured flesh with no veins, skin or blood, flesh should be a good rich, dark red colour. Always buy on day of serving and keep refrigerated.
  • The art of cooking seafood is not difficult, it just takes fresh ingredients and in most cases a hot pan or grill plus a little olive oil and lemon to finish.
  • The delicate flavours of the fresh fish should not be disguised with strong accompaniments. Cooking should be quick and the presentation simple.





    This dish is part of a three course seafood meal for six.