We use cookies to help this site deliver the best possible experience.   Remove this notice.

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
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.»

Similar recipes in this theme