Name: Seared tuna with verjuice dressing
Cook time: 120 min
Total time: 120 min
Yield: 6
Ingredients: 2 tablespoon hot english mustard; 1/4 cup cup (60ml) light soy sauce; 1 tablespoon peanut oil; 1 piece (800g) tuna fillet; 8 baby new potatoes (320g), halved; 250g green beans, trimmed; 1 cup (150g) seeded black olives; 250g cherry tomatoes, halved; 1 small red onion (100g), cut into wedges; 6 medium-boiled eggs, halved; Verjuice dressing; 2 tablespoon verjuice; 1 tablespoon dijon mustard; 1/4 cup (60ml) walnut oil; 1 tablespoon finely chopped fresh chervil

Ingredients

2 tablespoon hot english mustard

1/4 cup cup (60ml) light soy sauce

1 tablespoon peanut oil

1 piece (800g) tuna fillet

8 baby new potatoes (320g), halved

250g green beans, trimmed

1 cup (150g) seeded black olives

250g cherry tomatoes, halved

1 small red onion (100g), cut into wedges

6 medium-boiled eggs, halved

Verjuice dressing

2 tablespoon verjuice

1 tablespoon dijon mustard

1/4 cup (60ml) walnut oil

1 tablespoon finely chopped fresh chervil

Method

1.Make verjuice dressing. Combine ingredients in screw-top jar; shake well. Season to taste. Cover, refrigerate 3 hours or overnight.

2.Boil, steam or microwave potato and beans, separately, until tender; drain. Combine potato, beans, olives, tomato, onion and dressing in large bowl; toss gently. Top with eggs; season to taste.

3.Remove tuna from verjuice dressing; discard marinade. Cook tuna on preheated barbecue (or grill or grill plate) about 10 minutes, turning, until marked well on all sides and cooked to your liking. Remove from heat, cover loosely with foil; stand 10 minutes.

4.Cut tuna into slices; serve with salad.

Women's Weekly Food