Name: Grilled tuna salad with egg, asparagus and anchovy vinaigrette
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 4 eggs, at room temperature; 300 gm Roman beans, trimmed; 340 gm asparagus, trimmed; 60 ml (¼) cup olive oil; 400 gm sashimi-grade tuna loins; 1 golden shallot, very thinly sliced; ½ cup (loosely packed) flat-leaf parsley; ½ cup (loosely packed) red-vein sorrel leaves; ¼ cup chive batons; ¼ cup chervil sprigs; Anchovy vinaigrette; 3 anchovy fillets, finely chopped; 1 garlic clove, finely grated; 80 ml (⅓ cup) extra-virgin olive oil; 1 tbsp red wine vinegar; 1 tbsp finely chopped tarragon, plus extra sprigs to serve; 1½ tsp Dijon mustard; Finely grated rind of ½ lemon, plus 1 tbsp lemon juice

Classic flavours, premium produce and minimal intervention is the name of the game with this grilled tuna salad.

Ingredients

4 eggs, at room temperature

300 gm Roman beans, trimmed

340 gm asparagus, trimmed

60 ml (¼) cup olive oil

400 gm sashimi-grade tuna loins

1 golden shallot, very thinly sliced

½ cup (loosely packed) flat-leaf parsley

½ cup (loosely packed) red-vein sorrel leaves

¼ cup chive batons

¼ cup chervil sprigs

Anchovy vinaigrette

3 anchovy fillets, finely chopped

1 garlic clove, finely grated

80 ml (⅓ cup) extra-virgin olive oil

1 tbsp red wine vinegar

1 tbsp finely chopped tarragon, plus extra sprigs to serve

1½ tsp Dijon mustard

Finely grated rind of ½ lemon, plus 1 tbsp lemon juice

Method

1.Cook eggs in a saucepan of boiling water (6 minutes for soft-boiled). Refresh in iced water and peel.

2.For anchovy vinaigrette, crush anchovy and garlic with the flat side of a knife to a fine paste. Transfer to a jug with remaining ingredients, whisk to combine and season to taste.

3.Heat a char-grill pan or barbecue to high. Drizzle Roman beans and asparagus with 2 tbsp oil and season to taste. Char-grill beans, turning occasionally, until charred and tender (3-4 minutes). Char-grill asparagus, turning occasionally, until charred and tender (2-3 minutes). Transfer beans and asparagus to a plate.

4.Drizzle tuna loins with remaining oil, season and char-grill, turning, until charred on all sides but still rare in the middle (3-4 minutes).

5.Halve eggs and thickly slice tuna, and divide between plates with beans and asparagus. Add egg, shallot and herbs, and drizzle with anchovy-tarragon vinaigrette to serve.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Vivien Walsh

Ingredients

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