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.
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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