Herb rolled tuna with zested mayonnaise 

This Tuna recipe is a quick and tasty starter for an intimate dinner party courtesy of Anna Barnett.

 

Feeds – 4

Preparation time – 10 minutes 

Cooking time – 5 minutes

 

Ingredients 

600g – sushi grade tuna – 150g of tuna per portion

2 tsp Dijon mustard

small bunch of parsley – finely chopped

small bunch of dill – finely chopped

small bunch of chives – finely chopped

1 cucumber – sliced/peeled into ribbons

Rapeseed oil

Generous sprinkle of sea salt flakes

Several turns of freshly ground black pepper

 

Lemon mayonnaise 

5 tbsp good quality mayonnaise 

zest of half a lemon

juice of half a lemon

sprinkle of sea salt flakes

several turns of freshly ground black pepper

 

Garnish 

rapeseed oil

garnish – several sprigs of dill

zest of half a lemon

sprinkle of sea salt flakes

several turns of freshly ground black pepper

Method

Before slicing the tuna into steaks, heat a non-stick pan over a medium heat. Lightly oil the edges of your tuna. Once the pan is hot evenly sear each side of the tuna, cooking for around 30 seconds on each side. 

Allow the tuna to cool then coat the edges of the tuna with a light layer of mustard and set to one side. 

Chop and the herbs and combine along with a little seasoning and roll your tuna through them. You can now slice into 4 even steaks.

Place the spring onions in a pan of salted boiling water and soften for around 4 minutes. Once cool, cut in half and arrange on the plate with the herb rolled tuna. 

Combine all ingredients for the lemon mayonnaise and adjust seasoning to your preference.

With either a mandolin or peeler slice the cucumber into ribbons. This should be done at the last minute so they don’t turn soggy. Arrange on the plate. 

Drizzle with rapeseed oil, add on your garnishes, extra seasoning, a little extra dill, lemon zest plus a dollop of lemon mayonnaise and serve.