Grilled Tuna with a Sauce Vierge

Mike Robinson excels with this recipe for super-fresh, flash cooked fish and the simplest but most sensational sauce
By Mike Robinson
Grilled Tuna with a Sauce Vierge
  • Rating:
  • Serves: 2
  • Cook Time: 4 minutes
  • Prep Time: 15 minutes plus 1 hr infusing
  • Effort: easy


  • 100 g ripe tomatoes, diced
  • 100 ml extra virgin olive oil
  • 2 lemons, juice only
  • 1 tbsp capers
  • 1 tbsp mixed herbs, (include chervil, chives, tarragon and flat leaf parsley if possible)
  • 2 cloves garlic, crushed
  • 200 g sushi grade tuna
  • 100 g green beans, steamed


1. Combine the tomatoes, olive oil, lemon juice, capers, herbs and garlic in a bowl and refrigerate for 1 hour to allow the flavours to develop.

2. Brush the tuna with the oil from the sauce and grill on a really hot griddle pan for 2 minutes on each side.

3. Toss the beans in a little of the sauce oil.

4. Thinly slice the tuna. Spoon the beans into the centre of 2 serving plates and arrange the sliced tuna on top.

5. Spoon the sauce over and around the tuna and serve immediately.

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