Grilled Tuna Loin with French Beans and Café de Paris
Ingredients:
4 x 150g tuna loin
1 Shallot
1 sprig thyme
500ml olive oil
zest of 1 lemon
2 bunches rocket
200g french beans
Café de Paris Butter:
200g butter
2 shallots
1 clove of garlic
1 sprig thyme
1 bay leaf
1 bunch of parsley
1 tsp capers
3 gherkins
2 anchovies
1 sprig tarragon
50ml white wine
1 tsp curry spice
2 egg yolks
pinch of cayenne pepper
juice of ½ lemon
Method
- Marinate tuna loin with shallots, thyme, olive oil and lemon zest for 2 to 3 hours.
- To make the butter sweat shallots, garlic, thyme and bay leaf for approx 5 minutes. Add spices and cook for a further 2 minutes. Glaze with white wine and reduce by half.
- Beat butter in a mixer until pale and fluffy
- Chop herbs, capers, anchovies and gherkins add to butter with shallot mixture.
- Add yolks, cayenne and lemon juice
- Place in some cling film and roll in a log. Keep in fridge until ready to use.
- Season tuna with sea salt and black pepper, grill on a pre heated grill pan or bbq and cooked for a couple minutes on each side until medium rare.
- Blanch french beans and toss in olive oil and season
- Place a piece of butter on top of fish and glaze under a grill
- Place tuna on french beans and serve with dressed rocket
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