the Ingredients
For the Tuna
Special Equipment
- Griddle starter set
- Large saucepan
- Griddle spatula
Instructions
Perfectly seared tuna steaks cooked hot and fast on the griddle, served with crispy smashed golden potatoes, garlicky green beans and a vibrant saffron garlic mayonnaise. A Mediterranean-inspired seafood dish packed with freshness and flavour.
- Bring a saucepan of salted water to the boil. Add the new potatoes and cook for 15–18 minutes or until tender. Drain and allow to steam dry.
- Pat the tuna steaks dry and leave at room temperature for 15–20 minutes before cooking.
- Place the saffron into a small bowl with the warm water and leave to infuse for 5 minutes. Combine the mayonnaise, garlic, parsley, dill or basil, Dijon mustard, lemon juice, lemon zest and infused saffron in a blender or food processor. Blend until smooth and lightly green-gold in colour. Season to taste and chill.
- Lightly crush the cooked potatoes using the bottom of a glass or potato masher. Toss with olive oil, salt, pepper and garlic granules.
- Trim the green beans and prepare the garlic and parsley.
- Prepare the barbecue for direct heat cooking at approximately 250°C. Preheat the Weber Slate Griddle until hot.
- Add a drizzle of oil to the griddle and place the smashed potatoes onto the hot surface. Cook for 8–10 minutes, turning occasionally until golden and crispy. Finish with chopped parsley and keep warm.
- Add the green beans to the griddle with olive oil and cook for 4–5 minutes until lightly blistered but still vibrant. Add the garlic for the final minute and finish with parsley, salt and pepper.
- Brush the tuna steaks with olive oil and season lightly with sea salt and black pepper.
- Place the tuna steaks onto the hot griddle and sear for 1–2 minutes per side, depending on thickness, leaving the centre beautifully rare.
- Remove the tuna and rest for 2–3 minutes.
- Serve the tuna steaks alongside the smashed potatoes and garlic green beans, finished with a generous spoon of saffron herb mayonnaise and lemon wedges.
- Weber Tip: Tuna loves high heat. A screaming hot griddle will give you a beautiful crust while keeping the centre tender and pink. For the best result, think steak rather than thin — hot, fast and slightly rare in the centre.
IN THE KITCHEN:
AT THE GRILL/BARBECUE:
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