Char-grilled tuna with baby asparagus and jalapeño dressing

AT A GLANCE

  • Serves 10 people

  • 3 bunches baby asparagus, trimmed
  • 1 bunch spring onions, trimmed
  • 750 gm piece yellowfin tuna, at room temperature
  • For brushing: olive oil
  •  
  • Jalapeño dressing
  • 1 head garlic
  • 5 jalapeño chillies
  • 100 ml extra-virgin olive oil
  •  
  • Garlic mayonnaise
  • 2 egg yolks
  • 1 tbsp Dijon mustard
  • 30 ml white wine vinegar
  • 100 ml each extra-virgin olive oil and vegetable oil
  • 2 garlic cloves, finely grated on a microplane
01   For jalapeño dressing, preheat a char-grill pan over high heat. Char-grill garlic in its skin, turning occasionally until tender and slightly blackened (5-10 minutes), then, when cool enough to handle, squeeze cloves from skin (discard skin), finely chop and set aside. Char-grill jalapeños, turning occasionally until tender (4-5 minutes), then, when cool enough to handle, peel, remove seeds and finely chop. Combine garlic, jalapeños and olive oil in a bowl, season to taste and set aside.
02   For garlic mayonnaise, whisk egg yolks, mustard and vinegar in a bowl to combine. Whisking continuously, add oils in a thin steady stream and whisk until thick and emulsified. Add garlic, season to taste and set aside.
03   Preheat a char-grill pan over high heat. Char-grill asparagus, turning occasionally, until tender (1-2 minutes), set aside. Char-grill spring onions, turning occasionally, until tender (1-2 minutes), set aside.
04   Lightly brush tuna with olive oil, seasonto taste and char-grill on all sides until cooked to your liking (2-3 minutes for rare), then thinly slice across the grain.
05   To serve, spread a little garlic mayonnaise on a serving platter, arrange tuna on top, scatter with asparagus and spring onion, drizzle with jalapeño dressing and serve.
This recipe is from the December 2010 issue of Australian Gourmet Traveller.
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