Seared tuna with bean and rocket salad
¼ cup(s), (70g)
1 tsp, finely crushed
250 g, trimmed
Red wine vinegar
2 bunch(es), trimmed, cut into ribbons
1 medium, thinly sliced
Black olives, drained
⅓ cup(s), (60g)
200 g, quartered
1 x 3 second spray(s)
- Spread the mustard over the tuna. Sprinkle with the pepper and fennel, pressing lightly to secure. Lightly spray a chargrill or barbecue with oil and heat on medium. chargrill the tuna for 8–10 minutes, turning, or until lightly charred on all sides and cooked to your liking. Cover loosely with foil and set aside for 10 minutes to rest.
- Meanwhile, cook the beans in a small saucepan of boiling salted water for 4 minutes or until just tender. Refresh under cold water. Drain and halve lengthways.
- Whisk the oil and vinegar in a large bowl until combined. Season with salt and pepper. Add the beans, asparagus, rocket, onion, olives and tomato, and gently toss to combine.
- Slice the tuna and serve with the bean and rocket salad.