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Grilled tuna with marinated tomato salad

Name: Grilled tuna with marinated tomato salad
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4
Ingredients: 1/4 cup (60ml) white balsamic vinegar; 3 eschalots, finely chopped; 50g peppadews (see notes), thinly sliced; 1 tablespoon finely chopped thyme leaves; 1 teaspoon dried chilli flakes; 1/3 cup (80ml) extra virgin 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; 1 cup roughly chopped flat-leaf parsley

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08m

Grilled tuna with marinated tomato salad

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by Curtis Stone

Chef, author and TV personality

Oct 03, 2015

Curtis Stone offsets the rich 'meatiness' of chargrilled tuna with a tangy tomato salad.

1/4 cup (60ml) white balsamic vinegar
3 eschalots, finely chopped
50g peppadews (see notes), thinly sliced
1 tablespoon finely chopped thyme leaves
1 teaspoon dried chilli flakes
1/3 cup (80ml) extra virgin 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
1 cup roughly chopped flat-leaf parsley

Method

1.

Combine vinegar and eschalot in a bowl and set aside for 10 minutes. Stir in peppadew, thyme, chilli flakes and 1/4 cup (60ml) olive oil. Season with sea salt and freshly ground black pepper, then set dressing aside.
2.

Cook beans in a saucepan of boiling salted water for 3-4 minutes until just tender. Drain and refresh, then set aside.
3.

Preheat a barbecue or chargrill pan to medium-high heat. Brush tuna with remaining 1 tablespoon oil and season. Cook for 2 minutes each side to sear. Slice thinly.
4.

Combine beans, tomato, onion, parsley and half the dressing in a large bowl and gently toss to coat. Divide salad among plates, top with tuna and drizzle with remaining dressing to serve.