This is a fresh light meal to be eaten over the warm summer period.
Seared tuna on panzanella salad with lemon aioli recipe and image kindly contributed by Castle Rock Café. Serve with a cold glass of Mills Reef Winery “ Little Rosie” or Hot Water Beach “ Kauri Falls Pale Ale”.
- 1 tuna fillet cut into 4cm thick portions
- 500 grams mixed tomatoes cut into bite sized pieces
- 1 loaf loaf ciabatta or sourdough bread cut into 2.5cm cubes
- 4 tsp capers
- 16 kalamata olives halfed
- 1 red onion finely sliced
- 1/4 cup basil leaves roughly chopped
- 1/2 cup flat leaf parsley roughly chopped
- 1 red capsicum roasted, skinned, seeded and finely sliced
- 2 tbsp red wine vinegar
- salt and pepper
- 3 egg yolks
- 1 tbsp dijon mustard
- 2 tbsp roasted garlic
- juice of one lemon
- 1 tbsp lemon zest
- 1.5 cups olive oil/canola blend
- For the lemon aioli, combine egg yolks, mustard and roasted garlic in food processor 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.
- 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.
- 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.
- 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.
- Place a tuna steak on each panzanella salad, put a dollop of aioli on the side, and garnish with parsley.