Seared yellowfin tuna with fennel and pickled pepper

by Ed Halmagyi


  • 4 x 180g tuna steaks
  • 2 tbsp mustard seed oil
  • 1 head fennel, shaved finely
  • 2 egg tomatoes, deseeded and diced
  • ½ cup green beans, sliced finely
  • ½ bunch dill, picked
  • 2 tsp mayonnaise
  • 1 tbsp olive oil
  • juice 2 limes
  • 2 tsp pickled peppercorns


1 Marinade the tuna in mustard seed oil for at least 2 hours.
2 Sear the tuna to rare over a very hot BBQ grill.
3 Combine the fennel, tomatoes, beans and dill, and season lightly with salt and pepper.
4 Whisk the mayonnaise, olive oil, lime juice and peppercorns together, and use this to dress the salad.
5 Serve the tuna on a bed of the salad.

PROFESSIONAL TIP: Also look out for bluefin tuna now being farmed in South Australia. It has a richer flavour and colour.

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