Seared tuna with verjuice dressing
Dec 14, 2009 1:00pm- 2 hrs cooking
- Serves 6
Print
Ingredients
Seared tuna with verjuice dressing
- 2 tablespoon hot english mustard
- 1/4 cup cup (60ml) light soy sauce
- 1 tablespoon peanut oil
- 1 piece (800g) 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汤匙尖酸刻薄
- 1 tablespoon dijon mustard
- 1/4 cup (60ml) walnut oil
- 1 tablespoon finely chopped fresh chervil
Method
-
1Make verjuice dressing. Combine ingredients in screw-top jar; shake well. Season to taste. Cover, refrigerate 3 hours or overnight.
-
2Boil, 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.
-
3Remove tuna from verjuice dressing; 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.
-
4Cut tuna into slices; serve with salad.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020