Grilled Fillet Of Yellow Fin Tuna With Green Beans, Preserved Lemon & Kalamata Olives

Recipe~Finder

Cooking time: Less than 30 minutes

Cuisine: Modern Australian

Healthy options: Lactose free; Low carb; Low fat; Healthy

Serves: 1

Tools

Kitchen friendly view

Ingredients

220 grams fillet of yellow fin tuna (approximately 3/4 cm thick)
50 grams baby green beans
50 grams baby butter beans
1 teaspoon preserved lemon
2 teaspoon kalamata olives (pitted and sliced lengthways)
half red capsicum (roasted, skinned, cut into strips)
1 teaspoon crushed garlic
20 grams baby spinach
2 teaspoon olive oil
2 teaspoon flat parsley chopped
sea salt
freshly cracked white pepper
apple balsamic vinegar
lemon infused extra olive oil

Preparation method

Blanch the beans in boiling salted water, refresh and cut in half. Keep aside. (To cook the tuna preferably use a cast iron chargrill pan).

Lightly coat the tuna in oil, season with sea salt. Heat the pan until quite hot, add the tuna and seal in a criss-cross formation.

When both sides are done the Tuna should be medium rare. If the tuna is thick you may have to place in the oven for a couple of minutes to finish cooking.

In a hot pan quickly sautée the beans, add the capsicum, crushed garlic, preserved lemons, slices olives and baby spinach. Finish with flat parsley.

Place in a serving bowl and lightly sprinkle with some apple balsamic vinegar. Place the tuna on top and generously drizzle with lemon-infused extra virgin olive oil.

Serve immediately.

Chef's Tips:

Choosing tuna: select sashimi grade tuna from your fishmonger.or at the markets. It should have firm textured flesh with no veins, skin or blood, flesh should be a good rich, dark red colour. Always buy on day of serving and keep refrigerated.

The art of cooking seafood is not difficult, it just takes fresh ingredients and in most cases a hot pan or grill plus a little olive oil and lemon to finish.

The delicate flavours of the fresh fish should not be disguised with strong accompaniments. Cooking should be quick and the presentation simple.

This dish is part of a three course seafood meal for six.

Also in this section

Macaroni tuna cheese

Tuna and celery triangles

Tuna and egg salad

Tuna corn and onion quiche

More inspiration

Nine-year-old food critic grades her school lunchesA nine-year-old school girl in Scotland has become a blogging sensation after posting reviews of her school lunches on the internet.

Different ways to cook with riceRice is a staple in many countries and provides valuable carbohydrate and vitamins to the diet, especially brown rice. It is so versatile; it can be cooked and stir-fried, cooked and used as a base...

Study reveals how to get kids to eat vegiesThe vegetable war might be won with a simple dinner-time trick according to new research – and it isn’t bribery or fancy sauces. Kids are apparently more likely to eat their greens if they only have...

Recipe finder