Name: Balsamic-seared tuna with orange and grapefruit salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 800 g tuna loin; 2 Tbs fresh chillies 573; 2 Tbs vinegar balsamic; 1 red chilli chopped; sea salt and freshly ground black pepper; olive oil for drizzling; 2 garlic cloves, minced; 2 eggs just the yolks; 1 tsp vinegar white wine; 1 cup vegetable oil; lemon halved, juice only; 1 Tbs capers drained and chopped; 2 oranges peeled and sliced; 2 grapefruit ruby, sliced; 100 g black olives; olive oil for drizzling; 50 g micro herbs

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Ingredients (17)

800 g	tuna — loin
2 Tbs	fresh chillies — 573
2 Tbs	vinegar — balsamic
1	red chilli — chopped
	sea salt and freshly ground black pepper
	olive oil — for drizzling

CAPER MAYONNAISE:

2	garlic — cloves, minced
2	eggs — just the yolks
1 tsp	vinegar — white wine
1 cup	vegetable oil
	lemon — halved, juice only
1 Tbs	capers — drained and chopped

Salad:

2	oranges — peeled and sliced
2	grapefruit — ruby, sliced
100 g	black olives
	olive oil — for drizzling
50 g	micro herbs

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Method:

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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