Australian Gourmet Traveller - (02)February 2021 (1)

Grilledtunasaladwithegg, asparagus

andanchovyvinaigrette

SERVES4 // PREPTIME 20 MINS// COOK 20 MINS

Classicflavours,premiumproduceandminimalintervention is the

name of the game with this delicious salad.Pictured p79

4 eggs,atroomtemperature

300 gmRomanbeans,trimmed

340 gmasparagus,trimmed

60 ml(¼)cupoliveoil

400 gmsashimi-gradetunaloins

1 goldenshallot,verythinlysliced

½ cup(looselypacked)flat-leafparsley

½ cup(looselypacked)red-vein sorrel

leaves

¼ cupchivebatons

¼ cupchervilsprigs

ANCHOVYVINAIGRETTE

3 anchovyfillets,finelychopped

1 garlicclove,finelygrated

80 ml(1/3cup)extra-virginoliveoil

1 tbspredwinevinegar

1 tbspfinelychoppedtarragon,

plusextrasprigstoserve

1½ tspDijonmustard

Finelygratedrindof½lemon,

plus 1 tbsp lemon juice

1 Cookeggsina saucepanofboiling

water(6minutesforsoft-boiled).

Refreshinicedwaterandpeel.

2 Foranchovyvinaigrette,crush

anchovyandgarlicwiththeflatside

ofa knifetoa finepaste.Transfer

toa jugwithremainingingredients,

whisktocombineandseasontotaste.

3 Heata char-grillpanorbarbecueto

high.DrizzleRomanbeansandasparagus

with2 tbspoilandseasontotaste.

Char-grillbeans,turningoccasionally,

untilcharredandtender(3-4minutes).

Char-grillasparagus,turningoccasionally,

untilcharredandtender(2-3minutes).

Transferbeansandasparagustoa plate.

4 Drizzletunaloinswithremainingoil,

seasonandchar-grill,turning,until

charredonallsidesbutstill rare in the

middle(3-4minutes).

5 Halveeggsandthicklyslicetuna,and

dividebetweenplateswithbeansand

asparagus.Addegg,shallotandherbs,

anddrizzlewithanchovy-tarragon

vinaigrette to serve.

Char-grilledbroccolini

withwhippedtofuand

soy-yuzudressing

SERVES4 // PREPTIME 20 MINS// COOK 15 MINS

Fortofusceptics,thisrecipeis sure

to convert you.Pictured p80

600 gmmedium-firmtofu

2 smallgarliccloves,finelygrated

125 ml(½cup)grapeseedoil

300 gmsnowpeas,trimmed

200 gmpoddedfrozenedamame

350 gmbroccolini,trimmed

450 gmfirmtofu,cutinto1cm-thickslices

2 watermelonradish,trimmedand

thinlyslicedona mandolin

2 springonions,cutintojulienne

Toastedsesameseedsand togarashi

(seenote),toserve

SOY-YUZUDRESSING

2 tbspsoysauce

1 tbspfinelygratedginger

1 tbspsesameoil

1 tbspgrapeseedoil

2 tbspyuzujuice

2 tsp mirin

1 Processmedium-firmtofuandgarlicin

a foodprocessoruntilsmooth.Withthe

motorrunning,slowlyadd80ml(⅓cup)

oilin a thin,steadystreamuntilemulsified.

Seasontotastewithsaltandchilli.

2 Placesnowpeasandedamamein

a heatproofbowl,coverwithboilingwater

andsetasideuntiltender(5minutes).

Drain,refreshin coldwateranddrainwell.

3 Heata char-grillplateorbarbecueto

high.Drizzlebroccoliniandfirmtofu

withremainingoilandlightlyseason.

Grillbroccolini,turningoccasionally,until

wellcharredandtender(4-5minutes).

Grilltofuuntillightlycharred(2minutes

eachside),thenhalveonanangle.

4 Forsoy-yuzudressing,whisk

ingredientsina jugtocombine.

5 Toserve,spreadwhippedtofuover

plates,topwithsnowpeas,edamame,

broccolini,radishandspringonion.

Drizzlewithdressing,andscatter

withsesameseedsandtogarashi.

NoteTogarashiis available from

Japanese grocers.●

82 GOURMET TRAVELLER