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How to make Slow cooked tuna with bean salad

Yield = 6
Prep time: 0:20
Cook time: 0:40
Total time: 1:00

Ingredients

  • 1/2 cup finely chopped flat-leaf parsley
  • 1/4 cup finely chopped coriander
  • 1.25kg piece tuna, skin removed
  • 1 litre extra virgin olive oil
  • 2 cloves garlic, bruised
  • 2 teaspoons Dijon mustard
  • 2 egg yolks
  • 60ml (1/4 cup) lemon juice
  • 500g green beans, trimmed, cooked
  • 2 Lebanese cucumbers, peeled, seeded, finely chopped
  • 3 vine-ripened tomatoes, seeded, finely chopped
  • 2 eschalots, finely chopped
  • 1/2 cup chervil sprigs

Method

  • Step 1 Combine chopped herbs and roll tuna in them to coat.
  • Step 2 Preheat oven to 160C. Place oil and garlic in a casserole and heat over medium heat until garlic begins to sizzle. Add tuna, transfer to the oven and cook for 35 minutes or until centre of tuna is just warm when you insert a metal skewer and touch it to your inner wrist. Remove tuna from oil and strain oil.
  • Step 3 Meanwhile, whisk mustard and egg yolks until combined. Whisking continuously, gradually add 375ml (1 1/2 cups) strained oil, drop by drop at first until mixture begins to thicken, then in a thin, steady stream until thick and emulsified. Stir in 1 1/2 tablespoons lemon juice and season. Split beans lengthwise to separate halves (optional), then toss with cucumbers, tomatoes, eschalots and chervil. Whisk remaining lemon juice with 2 tablespoons strained oil and season, then toss with salad. Serve salad topped with a slice of tuna and mayonnaise.