serves
4
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Rocking Recipes
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 3 tbsp extra virgin olive oil
- 50 g pitted green olives, halved
- 100 g eschallots, quartered
- 1 bunch thyme, leaves picked
- 500 g Roman beans, cut on the angle into 4 cm lengths
- 150 ml vermouth
- 4 x 200 g tuna steaks
- 50 g preserved lemon, thinly sliced
- 100 g roasted red capsicum strips
- Salt and black pepper
- 1 small bunch dill, leaves picked
- 1 small bunch chives, finely chopped
- 2 lemons, juiced, finely zested
Instructions
- Heat the olive oil, olives, eschallots and thyme leaves in a medium saucepan over low heat. Cook for 2-3 minutes, or until fragrant, then stir through the Roman beans and vermouth. Cover and braise for 30 minutes, or until the beans are softened, then remove from the heat.
- Heat a chargrill pan or barbecue over high heat. Grill the tuna steaks for 2 minutes per side, or until medium-rare. Transfer the tuna steaks to a plate and cover to keep warm.
- When ready to serve, add the preserved lemon and roasted red capsicum strips to the braised Roman beans. Season to taste with salt and pepper, then stir through the herbs, lemon juice and zest and serve with the grilled tuna steaks.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Rocking Recipes
