Chargrilled Tuna with Capiscum, Asparagus and Wabasi dressing
Ingredients:
· 6 par-boiled pink-eye potatoes, halved
· olive oil
· pepper and salt
· 8 asparagus spears, blanched
· 4 x 180g-200g tuna steaks
· lemon juice
To serve:
· char-grilled and marinated red capsicum slices
· ACETUM Balsamic Vinegar
· Wasabi Sauce (recipe follows)
Method:
Coat the potatoes with olive oil and season with pepper and salt. Char-grill the potatoes on a preheated grill until tender and set aside in a warm place. Briefly char-grill the asparagus and set aside with the potatoes. Season the tuna with pepper and salt and a squeeze of lemon juice. Sear the steaks on a hot grill for a few minutes on each side, leaving the tuna rare in the centre.
TO SERVE:transfer the tuna steaks to heated serving plates. Add the potatoes, asparagus, and capsicum. Drizzle with a little olive oil and ACETUM Balsamic Vinegar 4 Leaf Grade and serve at once with Wasabi Sauce.
WASABI SAUCE (Makes about 1 cup)
· 1 clove garlic, peeled
· salt
· 1 egg yolk
· 1 tablespoon water
· 250ml olive oil
· wasabi paste, to taste
· lemon juice
With a mortar and pestle, pound the garlic to a fine paste with a pinch of salt. Transfer the mixture to a bowl and add the egg yolk and water. Whisk in the olive oil in a very slow, steady stream until the mixture thickens. Stir in the wasabi and lemon juice to taste, and season with extra salt if necessary.
Products used in this recipe
Gaea Flame Roasted Red Peppers 350g
Acetum Laura 3 Leaf Grade Balsamic Vinegar of Modena 250ml
Acetum Fiaschetta 4 Leaf Grade Balsamic Vinegar of Modena 250ml
Gaea Kritsa Extra Virgin Olive Oil 1.5L
Acetum Anfora 3 Leaf Grade Balsamic Vinegar of Modena 250ml
