seared tuna

Preparation Time	Allow 15 Minutes
Servings	4
Cooking Time	4-5 Minutes

ingredients

• 300g loin of Yellow Fin tuna,

mid cut

• 100g grated bottarga*

• 2 tbsp olive oil

• 8 green asparagus spears,

trimmed

• 2 cups (about 100g) of baby

mesculun salad

• 2 tbsp aged sweet vinegar

• 80ml extra virgin olive oil

• Salt and pepper

300g loin of Yellow Fin tuna,mid cut
100g grated bottarga*
2 tbsp olive oil
8 green asparagus spears,trimmed
2 cups (about 100g) of babymesculun salad
2 tbsp aged sweet vinegar
80ml extra virgin olive oil
Salt and pepper

*Bottarga is the salted, dried roe of either mullet or tuna and widely available in fine food stores and fish markets.

method

Season the lightly grated

bottarga* with salt and pepper

then roll the tuna in the mixture

to form a crust. On the ILVE

tepanyaki plate or in a heavy

based pan heat the olive oil then

sear tuna lightly for about 30

seconds on each side. Allow to

cool in the fridge.

For the salad, char grill the

asparagus spears on the

tepanyaki plate or under the

oven grill, then cut diagonally

in half. In a bowl toss together

the mesculun leaves, asparagus

spears and dress with the

aged sweet vinegar and extra

virgin olive oil. Season with salt

and pepper.

With a sharp knife slice tuna into

1/2 cm thick slices. Arrange salad

equally amongst four serving

plates and place two pieces of

tuna on each plate. Drizzle with

extra salad dressing.

Season the lightly grated bottarga* with salt and pepper then roll the tuna in the mixture to form a crust. On the ILVE tepanyaki plate or in a heavy based pan heat the olive oil then sear tuna lightly for about 30 seconds on each side.

Allow to cool in the fridge. For the salad, char grill the asparagus spears on thetepanyaki plate or under the oven grill, then cut diagonally in half.

In a bowl toss together the mesculun leaves, asparagus spears and dress with theaged sweet vinegar and extra virgin olive oil. Season with saltand pepper. With a sharp knife slice tuna into 1/2 cm thick slices.

Arrange salad equally amongst four serving plates and place two pieces of tuna on each plate.

Drizzle with extra salad dressing.

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