Fresh Herb-Crusted Tuna Loin

COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
2-4 2-4
Fresh Herb-Crusted Tuna Loin
These meaty, flavoursome tuna steaks are best enjoyed griddled and served with a crème fraiche dip.
Main INGREDIENTS
  • Fish & Seafood
Ingredients
Method

Ingredients

  • 1 kg fresh or defrosted good-quality tuna loin
  • 4 Tbsp olive oil
  • 20g dill, finely chopped
  • 20g parsley, finely chopped
  • 100g wholegrain mustard
  • Sea salt and freshly ground black pepper, to season
  • Fresh lime or lemon, to serve
  • 1kg small apache or pink-skinned potatoes
  • 2 Tbsp olive oil
  • 2 tsp salt
  • Fresh flat-leaf Italian parsley, to serve
For the crème fraiche dip:
  • 1 cup crème fraiche
  • 1 lemon, juice and zest
  • A generous pinch of salt and pepper, to season

  • Method

  • 1
    Brush a Le Creuset 26cm Signature Square Skillet Grill with olive oil to coat and bring to a smoking heat.
  • 2
    Sear the tuna for 2 minutes on each side or until seared to your liking. Ideally, you would just want to sear the edges and keep the inside of the tuna nice and pink.
  • 3
    Spread wholegrain mustard onto the seared edges of the tuna sides and dip into the finely chopped herbs.
  • 4
    Repeat for all four tuna loins. Slice just before serving and season to taste.
  • 5
    Boil the potatoes until soft.
  • 6
    Place in roasting tray and press down with the back of spoon to crack open or crush the potatoes.
  • 7
    Drizzle over olive oil and salt. Roast under grill for 15 -20 minutes until crispy.
  • 8
    To make the crème fraiche dip, mix all ingredients together.