Seared tuna with a Niçoise salad, herbed white bean purée and balsamic reduction

Seared tuna with a Niçoise salad, herbed white bean purée and balsamic reduction

Serves: 4
Cooking Time: 1 hour

Ingredients

  • TUNA
  • 10g (1 tbsp) butter
  • 480g fresh tuna, sliced into rectangles
  • salt and freshly ground black pepper, to taste
  • 50g white sesame seeds
  • 50g black sesame seeds
  • HERBED WHITE BEAN PURÉE
  • 400g white cannelloni beans
  • 20g (2 tbsp) butter
  • 50ml fresh cream
  • 7ml fresh flat-leaf parsley, chopped
  • 7ml fresh coriander, chopped
  • BALSAMIC REDUCTION
  • 250ml (1 cup) balsamic vinegar
  • 30ml (2 tbsp) brown sugar
  • NIÇOISE SALAD
  • 6 cherry tomatoes, quartered
  • 40g fine green beans, blanched and sliced
  • 6 black olives, quartered
  • 4 new potatoes, cooked and quartered
  • 2 quail eggs, boiled and halved
  • 4 anchovies, halved
  • salt and pepper, to taste
  • microgreens, to garnish

Instructions

1

Place a pan over medium heat, add the butter and sear the sliced tuna. Season. Mix black and white sesame seeds in a suitable container and roll tuna in the seeds.

2

Carefully cut the tuna into cubes.

3

For the white bean purée, blend the beans in a food processor. Add the butter and cream. Pass through a sieve and fold through the chopped herbs. Season well.

4

Bring the balsamic vinegar and sugar to a boil. Allow to reduce until thick and syrupy. Once cool, pour into a squeezable bottle with a fine-nozzle lid and set aside.

5

Use a tablespoon to make swipes with purée on the plate.

6

Arrange three cubes of tuna on each plate, followed by the deconstructed Niçoise salad components. Season and garnish with microgreens. Finish off with balsamic reduction.

Notes

Instead of a balsamic reduction, you can make a citrus one by reducing equal quantities of orange juice and zest with water and a little castor sugar.

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