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Slow-cooked tuna with bean salad
Slow-cooked tuna with bean salad
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Slowly cook tuna for exceptional flavor that sets this dish apart.
Ingredients:
  • 125.00 ml finely chopped flat-leaf parsley
  • 62.50 ml finely chopped coriander
  • 1.25kg piece tuna, skin removed
  • 1 litre extra virgin olive oil
  • 2 cloves garlic, bruised
  • 11.80 gm Dijon mustard
  • 2 egg yolks
  • 60ml (1/4 cup) lemon juice
  • 500g green beans, trimmed, cooked
  • 2 Lebanese cucumbers, peeled, seeded, finely chopped
  • 3 vine-ripened tomatoes, seeded, finely chopped
  • 2 eschalots, finely chopped
  • 125.00 ml chervil sprigs
Instructions:
  • Coat tuna with a mixture of chopped herbs.
  • Preheat the oven to 160C. Heat oil and garlic in a casserole over medium heat until garlic sizzles. Add tuna, then bake for 35 minutes until the center is warm. Test warmth by touching a metal skewer to your inner wrist. Drain oil before serving.
  • Whisk together mustard and egg yolks until smooth. Slowly add 375ml (1 1/2 cups) strained oil in a steady stream, whisking constantly until thick and creamy. Stir in 1 1/2 tablespoons of lemon juice and season with salt and pepper. If desired, split beans lengthwise. Combine with cucumbers, tomatoes, eschalots, and chervil. Whisk remaining lemon juice with 2 tablespoons of oil, season, and toss with the salad. Serve the salad with a slice of tuna and a dollop of mayonnaise on top.

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