Seared yellowfin tuna with fennel and pickled pepper
The oily characteristic of tuna also means it pairs well with spicy and acidic flavours. Think pepper, lemon, vinegar and chilli.
- 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.