A delicious seared tuna with warm kipfler salad and aioli.


  • 4 Tuna steaks

  • sea salt

  • freshly Ground black Pepper

  • Olive Oil

  • 0.25 Spanish Onion finely diced

  • 3 Rashers smokehouse Bacon roughly diced

  • 4 cooked kipfler potatoes roughly sliced

  • red wine vinegar to taste

  • Aioli to serve


  • 1.

    Season the tuna with salt and pepper, drizzle with olive oil and place on a hot grill.

  • 2.

    Cook on the first side for 2 minutes then turn and cook a further 2 minutes on the second side.

  • 3.

    Remove from the heat and rest.

  • 4.

    While the tuna is resting, heat a little olive oil in a large fry pan.

  • 5.

    Add the onion and a pinch of salt.

  • 6.

    As it starts to sizzle, add the bacon, then the potatoes and toss through.

  • 7.

    Finish with red wine vinegar, olive oil and pepper.

  • To serve:

  • 1.

    Spoon the potato salad onto service plates.

  • 2.

    Add the tuna and a spoonful of aioli.

  • 3.

    Finish with pepper and a dash of extra virgin olive oil.

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