Seared Tuna with Baby Vegetables

Cook time 15 minutes
Servings 2


2 x 160g piece of tuna

1 tbsp extra virgin olive oil
4 radishes, quartered
1 bunch of asparagus, ends trimmed
¼ cup baby peas
2 white salad onions, quartered
½ bunch of Dutch carrots, peeled
20g butter
¼ cup white wine 
1 small handful of chervil, leaves picked
1 small handful of basil leaves
Salt and pepper

Seared Tuna with Baby Vegetables


Heat a pan on a medium heat. Drizzle half the olive oil over fish and season with salt on both sides.

Gently sear the fish on both sides for 30 seconds-1 minute (for rare) so the outside is golden but the centre is still pink.

Remove the fish from the pan and set aside.

Drizzle some olive oil over the vegetables and season with salt and pepper. Add the vegetables to a medium-hot pan and sauté for a few minutes until vibrant. Add the butter to the pan and gently sauté for 1 minute before adding the white wine. Cook for a further minute to ensure the vegetables stay crunchy.

To serve, portion vegetables on the plate and top with tuna. Drizzle over pan juices and garnish with herbs.