Seared tuna steak with tapenade and aioli crushed potatoes Recipe

Seared tuna steak with tapenade and aioli crushed potatoes Recipe

A delicious lunch or light dinner dish: seared tuna steaks served with tapenade, crushed new potatoes, home made aioli and a mixed leaf salad.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(16 votes) 4.1/5

Les ingrédients

Pour people
  • Red tuna steak(s) : 6 whole
  • For the sauce
  • Garlic clove(s) : 3 whole
  • Olive oil : 100 ml
  • Lemon(s) : 0.5 whole
  • Fine salt : 3 pinch(es)
  • Egg yolk(s) : 1 whole
  • Freshly ground black pepper : 3 Turn
  • For the garnish(es)
  • Mixed salad leaves : 150 g
  • New potato(es) : 500 g
  • Cherry tomato(es) : 300 g
  • Banana shallot(s) : 1 whole
  • Black olive tapenade : 50 g
  • Fine salt : 3 pinch(es)
  • Olive oil : 75 ml
  • Lemon(s) : 0.5 whole


  • ETAPE 1

    Place the potatoes in a pan of cold salted water. Bring to the boil and simmer until tender. Once cooked, drain and allow to cool.

  • ETAPE 2

    Peel and finely dice the shallot. Cut the cherry tomatoes in half. Wash and spin the salad leaves in a salad spinner.

  • ETAPE 3

    For the aioli: peel and mince the garlic. Place the egg yolk, garlic, lemon juice and salt in a bowl. Whisk together and then start adding the olive oil a little at a time. Keep whisking until all of the olive oil has been incorporated. Check the seasoning and add more lemon juice and garlic if required.

  • ETAPE 4

    Crush the potatoes with a fork and mix through the aioli. Check the seasoning and adjust if necessary.

  • ETAPE 5

    Season the tuna steaks with salt and pepper and brush with olive oil.
    Heat a griddle pan until hot and then cook the tuna for 2 minutes on each side.

  • ETAPE 6

    Mix together the juice of 1 lemon and 75ml olive oil. Season with salt and pepper.
    Toss the salad leaves, tomatoes and shallot through the lemon juice and olive oil dressing.

  • ETAPE 7

    Smear a spoonful of tapenade on to the tuna steak.

  • ETAPE 8

    To serve: fill a stainless steel serving ring with the crushed potatoes. Place a tuna steak on top and finish with a handful of salad leaves.

Chef's tip

«The tuna steaks should be pink in the middle - be careful not to overcook.»

Your comments