Seared tuna with verjuice dressing

Verjuice dressing strikes the perfect savoury note to lift this seared tuna on potatoes, eggs and vegetables out of the realm of the ordinary. A deconstructed salad nicoise that makes the perfect lunch to serve friends on the weekend.

  • 2 hrs cooking
  • Serves 6
  • Print
Photography by Dean Wilmot. Styling: Vicki Liley


Seared tuna with verjuice dressing
  • 2 tablespoon hot english mustard
  • 1/4 cup cup (60ml) light soy sauce
  • 1 tablespoon peanut oil
  • 1 piece (800g) tuna fillet
  • 8 baby new potatoes (320g), halved
  • 250g green beans, trimmed
  • 1 cup (150g) seeded black olives
  • 250g cherry tomatoes, halved
  • 1 small red onion (100g), cut into wedges
  • 6 medium-boiled eggs, halved
Verjuice dressing
  • 2 tablespoon verjuice
  • 1 tablespoon dijon mustard
  • 1/4 cup (60ml) walnut oil
  • 1 tablespoon finely chopped fresh chervil


  • 1
    Make verjuice dressing. Combine ingredients in screw-top jar; shake well. Season to taste. Cover, refrigerate 3 hours or overnight.
  • 2
    Boil, steam or microwave potato and beans, separately, until tender; drain. Combine potato, beans, olives, tomato, onion and dressing in large bowl; toss gently. Top with eggs; season to taste.
  • 3
    Remove tuna from verjuice dressing; discard marinade. Cook tuna on preheated barbecue (or grill or grill plate) about 10 minutes, turning, until marked well on all sides and cooked to your liking. Remove from heat, cover loosely with foil; stand 10 minutes.
  • 4
    Cut tuna into slices; serve with salad.

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