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Chargrilled tuna, beans and potatoes with summer herb dressing
Chargrilled tuna, beans and potatoes with summer herb dressing
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Whip up a quick and delicious summer meal by searing tuna steaks with baby potatoes and greens, drizzled in a zesty herb dressing.
Ingredients:
  • 12 (about 600g) evenly sized chat (small coliban) potatoes
  • 300g green beans, topped
  • 4 (about 200g each) tuna steaks
  • Extra virgin olive oil, to brush
  • Salt & freshly ground black pepper
  • 50g baby spinach, stems trimmed
  • 30g snowpea sprouts, ends trimmed
  • 120g kalamata olives
  • 140ml extra virgin olive oil
  • 100ml fresh lemon juice
  • 2 anchovy fillets, finely chopped
  • 2 small garlic cloves, crushed
  • 250.00 ml firmly packed fresh continental parsley leaves, finely chopped
  • 187.50 ml firmly packed fresh basil leaves, finely chopped
  • 4 green shallots, thinly sliced
Instructions:
  • In a medium saucepan, submerge the potatoes in cold water and bring to a boil over high heat. Simmer uncovered for 15 minutes or until they are just tender when pierced with a skewer.
  • For the summer herb dressing, combine oil, lemon juice, anchovies, and garlic in a bowl. Whisk with a fork until thickened slightly. Stir in parsley, basil, and green shallots. Set aside.
  • Boil the beans in a saucepan for 2-3 minutes until bright green and tender crisp. Drain, cool under cold water, then set aside.
  • After draining the potatoes thoroughly, place them in a medium bowl and let them rest for 5 minutes to cool. Once they are comfortable to touch, halve them. Drizzle 60ml (1/4 cup) of dressing over the potatoes and mix gently. Set aside for later use.
  • Preheat your barbecue grill or chargrill to medium-high heat. Brush one side of each tuna steak with oil and season with salt and pepper. Place the seasoned side down on the grill and cook for 2 minutes. Brush the uncooked side with oil and season with salt and pepper. Flip the tuna steaks and cook for an additional 2 minutes for medium doneness or until desired.
  • When ready to serve, plate the spinach, snowpea sprouts, beans, potatoes, and olives. Place the tuna steaks on top and drizzle half of the dressing over them. Serve right away, with the extra dressing on the side.

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