Seared Tuna Steak with Tomatoes and Sauce Gribiche

Name: Seared Tuna Steak with Tomatoes and Sauce Gribiche
Cuisine: British
Ingredients: 1 hard boiled egg; 15 g/½ oz gherkins; 25 g/1 oz shallot; 20 g/¾ oz tiny capers; 2 tbsp chopped mixed herbs, e.g. chervil, dill, parsley, chives, tarragon; 2 tbsp chopped mixed herbs, e.g. chervil, dill, parsley, chives, tarragon; 2 tbsp chopped mixed herbs, e.g. chervil, dill, parsley, chives, tarragon; 2 tbsp chopped mixed herbs, e.g. chervil, dill, parsley, chives, tarragon; 2 tbsp chopped mixed herbs, e.g. chervil, dill, parsley, chives, tarragon; 2 tbsp chopped mixed herbs, e.g. chervil, dill, parsley, chives, tarragon; ½ tbsp whole grain mustard; juice of ¼ lemon; salt and freshly ground white pepper; salt and freshly ground white pepper; 4 plum tomatoes; 30 ml/1 fl oz olive oil for frying; 15 g/½ oz unsalted butter; 4 × 140 g/5 oz tuna steaks fully trimmed of skin; 140 g/5 oz mixed salad leaves e.g. frizzy, lollo, red oak, endive; 140 g/5 oz mixed salad leaves e.g. frizzy, lollo, red oak, endive; 140 g/5 oz mixed salad leaves e.g. frizzy, lollo, red oak, endive; 140 g/5 oz mixed salad leaves e.g. frizzy, lollo, red oak, endive; 140 g/5 oz mixed salad leaves e.g. frizzy, lollo, red oak, endive

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Classically sauce gribiche would be made from a mayonnaise base but this way is more modern as well as being lighter. Sauce vierge would also be a good accompaniment.

Ingredients

1 hard boiled egg
15 g/½ oz gherkins
25

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free

Method

Cut the egg and the gherkins into small dice and finely chop the shallot. Combine these in a bowl with the capers, chopped herbs, mustard, 100ml/3½fl oz of the olive oil and the lemon juice; season with salt and pepper and mix well.

Slice the tomatoes very thinly and arrange in an overlapping circle on the plates allowing one tomato per plate.

Heat the oil for frying in a frying