With the hot weather stating to heat up is there anything better than a relaxed barbie on a gorgeous day? Not much comes close, why not try this easy BBQ Tuna recipe by Curtis Stone.
1/4 cup (60ml) white balsamic vinegar
3 eschalots, finely chopped
50g peppadews, thinly sliced are sweet piguant peppers, available in jars
1 tablespoon finely chopped thyme leaves
1 teaspoon dried chilli flakes
1/3 cup (80ml) extra virgin olive oil
100g green beans, trimmed, halved
100g yellow beans, trimmed, halved
4 x 200g tuna steaks
2 large tomatoes, cut into 3cm wedges
1 red onion, thinly sliced
1 cup roughly chopped flat-leaf parsley
Combine vinegar and eschalot in a bowl and set aside for 10 minutes. Stir in peppadew, thyme, chilli flakes and 1/4 cup (60ml) olive oil. Season with sea salt and freshly ground black pepper, then set dressing aside.
Cook beans in a saucepan of boiling salted water for 3-4 minutes until just tender. Drain and refresh, then set aside.
Preheat a barbecue or chargrill pan to medium-high heat. Brush tuna with remaining 1 tablespoon oil and season. Cook for 2 minutes each side to sear. Slice thinly.
Combine beans, tomato, onion, parsley and half the dressing in a large bowl and gently toss to coat. Divide salad among plates, top with tuna and drizzle with remaining dressing to serve.
Source: Delicious Magazine, Curtis Stone