Balsamic-seared tuna with orange and grapefruit salad

Recipe from: 9 December 2015
recipe, fish, seafood, tuna, salad, oranges,grapef

Ingredients 19
Servings 1
Minutes 00:10

Ingredients

Serving Change
  • 800
    g
    tuna loin
  • 2
    Tbs
    olive oil
  • 2
    Tbs
    balsamic vinegar
  • 1
    red chilli, chopped
  • sea salt and black pepper
  • olive oil for drizzling
  • CAPER MAYONNAISE:
  • 2
    garlic cloves, minced
  • 2
    egg yolks
  • 1
    tsp
    white wine vinegar
  • 1
    cup
    vegetable oil
  • juice of ½ a lemon
  • 1
    Tbs
    capers, drained, roughly chopped
  • SALAD:
  • 2
    oranges, peeled and sliced
  • 2
    ruby grapefruits, peeled and sliced
  • 100
    g
    black olives
  • olive oil for drizzling
  • 50
    g
    micro herbs
 

Method

00:10
 
Place tuna loin in a shallow bowl, whisk together oil, balsamic vinegar and chilli, pour over tuna, season.

Heat a pan, sear tuna on each side until browned and cooked to your liking. Set aside and keep warm. Reserve pan juices.

For the mayonnaise:

Place garlic, egg yolks and wine vinegar in a blender,blitz for 30 seconds, then slowly add oil in a steady stream until the mixture is thickened and creamy. Stir through lemon juice and capers, and season.Thin with a little warm water if required.

For the salad:

Toss together all the ingredients, drizzle with olive oil and season.

To serve
:
Place tuna on a platter, pour over pan juices and slice. Garnish with micro herbs and serve with the caper mayonnaise.

Words and image:Fairlady
magazine

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Read more on: tuna  |  recipe  |  fish  |  seafood  |  salad
 

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