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Fresh tuna is one of those serious food experiences - until you have tried it you can't imagine how any protein could have such a buttery, melt-in-the-mouth texture.
Rosemary Grilled Tuna on Green Bean Niçoise Salad
¼ cup Rosemary Chilli Oil or extra virgin olive oil 4 steaks freshest tuna or other game fish finely grated zest of 1 lemon salt and freshly ground black pepper Niçoise dressing: 2 small cloves garlic, crushed 3 semi-dried or sundried tomatoes, finely sliced ¼ cup extra virgin olive oil 2 tbsp lemon juice salt and ground black pepper 2 tbsp torn basil leaves or chopped parsley 1 anchovy, finely minced (optional) Salad: 300g baby French beans, trimmed 200g cherry tomatoes, halved ½ cup small niçoise or other tasty, small black olives 2 tbsp tiny capers (nonpareils)
© Annabel Langbein Media
Pour oil over fish and mix through with lemon zest, salt and pepper. Cover and chill for 1-8 hours.
Place dressing ingredients in a jar, seal and shake well to combine.
Drop beans into boiling water and cook for 4 minutes, refresh under cold water and drain well. Place in a bowl with tomatoes, olives and capers. Toss with dressing. Season to taste.
Lift fish out of marinade and grill 10cm from heat for 2-3 minutes each side or fry in a very hot pan or on a barbecue hot plate for about 1½ minutes each side until still pink in the centre (all game fish should be served slightly rare).
To serve, divide salad between serving plates and top with a piece of fish.
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