Seared Tuna on Panzanella Salad

Method

1. For the lemon aioli, combine egg yolks, mustard and roasted garlic in food processor until smooth. Add the lemon juice and pulse to combine.
2. 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.
3. For the panazanella salad, preheat oven to 170°C 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.
4. Squeeze juice of tomatoes, capers and olives into a bowl then add red wine vinegar. Add bread and toss in the juices.
5. Add tomatoes, capers, olives, basil, flat leaf parsley, capsicum and red onion into the bowl and lightly toss togeather. Season with salt and pepper.
6. Place on individual plates or in a serving bowl.
7. For the tuna, season the steaks with salt and pepper. Take a large frying pan and heat with a little olive oil until hot and sear the steaks for 2 to 3 minutes on each side.
8. Place a tuna steak on each panzanella salad, put a dollop of aioli on the side, and garnish with parsley.