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Grilled tuna with marinated tomato salad
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Prep Time:
15 minutes
Cook Time:
8 minutes
Total Time:
23 minutes
Curtis Stone transforms tuna with zesty tomato salad.
Ingredients:
  • 60ml balsamic vinegar
  • 3 eschalots, finely chopped
  • 50g peppadews (see notes), thinly sliced
  • 20.00 ml finely chopped thyme leaves
  • 1 tsp dried chilli flakes
  • 80ml olive oil
  • 100g green beans, trimmed, halved
  • 100g yellow beans, trimmed, halved
  • 4 x 200g tuna steaks
  • 2 large tomatoes, cut into 3cm wedges
  • 1 red onion, thinly sliced
  • 250.00 ml roughly chopped flat-leaf parsley
Instructions:
  • In a bowl, marinate eschalot in vinegar for 10 minutes. Add peppadew, thyme, chili flakes, and 1/4 cup (60ml) olive oil. Season with sea salt and freshly ground black pepper. Set the flavorful dressing aside.
  • Boil beans in salted water for just 3-4 minutes until tender. Drain, refresh, and set aside.
  • Heat up your barbecue or chargrill pan until it reaches a delightful medium-high temperature. Next, give your tuna a lovely brush with the remaining 1 tablespoon of oil and a sprinkle of seasoning. Cook each side for a quick 2 minutes to achieve a perfect sear. Finally, thinly slice the tuna for a beautiful presentation.
  • In a large bowl, mix beans, tomato, onion, parsley, and half of the dressing gently. Serve the salad on plates, top with tuna, and finish by drizzling with the remaining dressing. Enjoy!

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