Grilled tuna with a sauce vierge

By: Mike Robinson

Printer friendly version

This recipe is classed as easy

Avg User rating

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star

4/5 (1 votes cast)

Rate & comment
Prep time:
15 mins, plus 1 hr infusing
Cook time:
4 mins
Serves:
2

Mike Robinson excels with this recipe for super-fresh, flash cooked fish and the simplest but most sensational sauce

Upload your photos

Similar recipes

Related Videos

Ingredients

  • 100g ripe Tomatoes, diced
  • 100ml extra virgin Olive oil
  • 2 Lemons, juice only
  • 1 tbsp capers
  • 1 tbsp mixed herbs, (include chervil, chives, tarragon and flat leaf parsley if possible)
  • 2 cloves Garlic, crushed
  • 200g sushi grade Tuna
  • 100g green beans, steamed
Conversion Calculator
Close

Conversion calculator

Go

Result: 00.00

Method

1. Combine the tomatoes, olive oil, lemon juice, capers, herbs and garlic in a bowl and refrigerate for 1 hour to allow the flavours to develop.

2. Brush the tuna with the oil from the sauce and grill on a really hot griddle pan for 2 minutes on each side.

3. Toss the beans in a little of the sauce oil.

4. Thinly slice the tuna. Spoon the beans into the centre of 2 serving plates and arrange the sliced tuna on top.

5. Spoon the sauce over and around the tuna and serve immediately.

Comments & Ratings

You need to be logged in to comment or rate this recipe

Register

Password reminder?
Resend activation