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Seared Tuna on Panzanella salad with Lemon Aioli

Seared Tuna on Panzanella salad with Lemon Aioli

This is a fresh light meal to be eaten over the warm summer period.

Serves 4

Ingredients

  • 1 tuna fillet cut into 4cm thick portions
  • 500gm mixed tomatoes cut into bite sized pieces
  • 1 loaf ciabatta or sourdough bread cut into 2.5cm cubes
  • 4 teaspoons capers
  • 16 kalamata olives halfed
  • 1 red onion finely sliced
  • ¼ cup basil leaves roughly chopped
  • ½ cup flat leaf parsley roughly chopped
  • 1 red capsicum roasted, skinned, seeded and finely sliced
  • 2 tablespoons red wine vinegar
  • salt
  • pepper
  • 3 egg yolks
  • 1 tablespoon dijon mustard
  • 2 tablespoons roasted garlic
  • juice of 1 lemon
  • 1 tablespoon of lemon zest
  • 1½ cups olive oil/canola blend

Method

Lemon Aioli

In a food processor fitted with a metal blade, combine egg yolks, mustard and roasted garlic and process until smooth. Add the lemon juice and pulse to combine.

With the motor running, slowly drizzle in the oil until it is a thick creamy emulsion forms. Add the lemon zest and pulse to combine. Season to taste with salt and pepper. Place into a serving dish.

Panazanella Salad

Meanwhile, preheat oven to 170 degrees and adjust rack to centre position In a large bowl toss bread cubes with 1 teaspoon garlic and two tablespoons olive oil. Transfer to a baking tray and bake until crispy and brown about 15 minutes.

Squeeze juice of tomatoes, capers and olives into a bowl then add red wine vinegar. Add bread and toss in the juices.

Add tomatoes, capers, olives, basil, flat leaf parsley, capsicum and red onion into the bowl and lightly toss togeather. Season with salt and pepper.

Place on individual plates or in a serving bowl.

Tuna

Take a large frying pan and heat with a little olive oil until hot.

Meanwhile, preheat oven to 170 degrees and adjust rack to centre position In a large bowl toss bread cubes with 1 teaspoon garlic and two tablespoons olive oil. Transfer to a baking tray and bake until crispy and brown about 15 minutes.

Squeeze juice of tomatoes, capers and olives into a bowl then add red wine vinegar. Add bread and toss in the juices.

Add tomatoes, capers, olives, basil, flat leaf parsley, capsicum and red onion into the bowl and lightly toss togeather. Season with salt and pepper.

Place on individual plates or in a serving bowl.

SERVING TIP

Serve with a cold glass of Mills Reef Winery “ Little Rosie” or Hot Water Beach “ Kauri Falls Pale Ale”.

Recipe and image kindly contributed by Castle Rock Café

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