5 tipsPan-Seared Tuna with Anchovy Dressing, Tomato Hollandaise & Black Olive Oil
Method
Black Olive Oil
- 1Pat the olives dry thoroughly with paper towel. Arrange in a single layer on a baking tray. Place into a cold oven and set the oven to 65°C fan forced. Cook for 10 hours, or until the olives are completely dry, wrinkled and firm. Allow to cool completely.
- 2Blend the dehydrated olives into a fine powder. Place the olive powder, olive oil and salt into a high-speed blender and blend until smooth and fully combined. Transfer to a sealed container and refrigerate until required.
Anchovy Dressing
- 1Place the egg yolk, garlic, anchovies, lemon juice and Worcestershire sauce into a blender. Blend until smooth. With the motor running, slowly add the olive oil until a smooth dressing forms. Taste and adjust seasoning if required. Set aside.
Tomato Hollandaise
- 1Clarify the butter. In a separate saucepan, warm the cultured butter on low until it separates. Skim off the foam and discard, then strain the clarified butter. Return it to the pan and keep warm.
- 2Place a saucepan on the induction cooktop over medium heat. Add the egg yolks and vinegar and whisk continuously until the mixture begins to thicken slightly. Slowly pour the butter into the yolk mixture while whisking continuously to create a smooth emulsion. Whisk in the tomato paste and lemon juice until smooth. Season with salt and white pepper. Reduce the heat to low and keep warm until serving. If required, whisk in a small amount of hot water to restore a silky consistency.
Green Beans
- 1Prepare a bowl of iced water. Bring a saucepan of water to the boil and blanch the green beans for 1 minute. Transfer immediately to the iced water. Drain and pat dry thoroughly. Cut each bean into three equal pieces, dress lightly with the anchovy dressing and season with a pinch of salt.
Tuna
- 1Pat the tuna dry with paper towel. Season evenly with sea salt and cracked black pepper. Preheat a frying pan or Teppanyaki plate over high heat.
- 2Lightly oil the cooking surface. Place the tuna onto the hot Teppanyaki plate and sear for 15–20 seconds on each side. Apply gentle pressure while searing to ensure even caramelisation. Add a little extra oil if required during cooking. Remove immediately and lightly drizzle with olive oil to protect the crust. Rest briefly and slice into 1 cm-thick slices.
To Serve
- 1Spoon warm tomato hollandaise onto each plate and arrange the dressed green beans neatly on one side. Place the sliced tuna on top. Drizzle with black olive oil, finish with a pinch of sea salt and serve immediately.
Have you cooked this recipe?
Ingredients
Tuna
3 sashimi-grade tuna loins, 140 g each
sea salt
cracked black pepper
olive oil
Green Beans
300 g green beans, trimmed
1 pinch of salt
Anchovy Dressing
1 egg yolk
1 garlic clove, finely chopped
3 anchovy fillets in oil, drained
1 juice of lemon
2 tsp Worcestershire sauce
125 ml cold-pressed olive oil
Tomato Hollandaise
3 egg yolks
1 tsp white vinegar
1 tbsp hot water
2 tsp lemon juice
125 g clarified cultured butter
1 tbsp tomato paste or ketchup
1 pinch of sea salt
1 pinch of white pepper
Black Olive Oil
500 g black olives, pitted and halved
200 ml olive oil
1 tsp sea salt
Shopping list for this recipe
WoolworthsSign in to shop this recipe's ingredients at Woolworths.
A flexible whisk helps prevent the hollandaise from catching on the base of the saucepan.
Prepared black olive oil will continue to develop flavour over time and can be stored refrigerated for several months.
