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Neil Perry - Fresh And Fast
A delicious seared tuna with warm kipfler salad and aioli.
4 Tuna steaks
freshly Ground black Pepper
¼ Spanish Onion finely diced
3 Rashers smokehouse Bacon roughly diced
4 cooked kipfler potatoes roughly sliced
red wine vinegar to taste
Aioli to serve
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Season the tuna with salt and pepper, drizzle with olive oil and place on a hot grill.
Cook on the first side for 2 minutes then turn and cook a further 2 minutes on the second side.
Remove from the heat and rest.
While the tuna is resting, heat a little olive oil in a large fry pan.
Add the onion and a pinch of salt.
As it starts to sizzle, add the bacon, then the potatoes and toss through.
Finish with red wine vinegar, olive oil and pepper.
Spoon the potato salad onto service plates.
Add the tuna and a spoonful of aioli.
Finish with pepper and a dash of extra virgin olive oil.