INGREDIENTS
1 x 600g piece sashimi-grade Tuna (see notes)
Salt flakes and freshly ground black pepper, to taste
½ cup extra virgin olive oil
100g wild or baby rocket, washed and dried
¼ cup pine nuts
600g kipfler potatoes, boiled, peeled and sliced (see notes)
3 cloves garlic, very thinly sliced (see notes)
3 tablespoons verjuice (see notes)
METHOD
METHOD:
Toss Tuna with salt, pepper and a little olive oil. Set aside.
Place the rocket in a bowl, dress with a little olive oil and salt.
Heat the pine nuts in a large frying pan, over a medium heat, until pale golden. Tip onto a plate to cool.
Add remaining oil to frying pan and cook the potato slices until golden on both sides. Remove from pan, drain on paper towel and sprinkle with salt.
Increase the temperature to high. Place Tuna in frying pan and cook for 30-60 seconds on each side until well seared all over, it should still be rare in the centre. Remove and allow to rest for 5 minutes. Slice thinly.
Meanwhile, reduce the heat under the frying pan, add the garlic and cook, stirring constantly, until pale golden. Remove to a plate using a slotted spoon. Toss with rocket and potatoes.
Arrange Tuna slices in a circle on 4 plates and place salad in the centre.
Add the verjuice to the hot pan, swirl a couple of times and drizzle over the salad.
