Ingredients
- 1 1/4 pound sushi-grade tuna
- 2 tablespoon extra virgin olive oil
- 1/2 cup fresh herbs (chives, dill, chervil and tarragon), coarsely chopped
- 2 cup ripe avocados, diced
- 2 tablespoon fresh chives, chopped
- 1/2 tablespoon fresh red chili, de-seeded and finely chopped
- 1 cup fresh baby herbs
- 1/2 cup olive oil
Preparation
Baking Directions:
Using a sharp knife, trim the tuna into a round shape discarding the sinewy flat side of the tuna loin.
Heat a non-stick frying pan.
Add 2 tablespoons of olive oil and sear the sides of the tuna evenly while making sure not to sear the ends.
Remove the tuna from the heat and leave to cool.
Spread the chopped fresh herbs out on a plate.
Roll the seared sides of the tuna loin in the herbs and wrap firmly in a few layers of plastic wrap.
Leave to rest in the refrigerator for at least 1 hour.
Meanwhile, combine the avocado, lemon juice, chives and chili in a medium-sized bowl and season with salt and pepper.
In a bowl, dress the baby herbs with lemon juice and olive oil, reserving a little of the oil for drizzling.
Thinly slice the tuna and season lightly with salt.
Layer the slices on each serving plate with the avocado and baby herbs.
Drizzle a little oil on the side of each plate and serve.
