2 teaspoons ground black pepper
1 teaspoon salt
1/4 cup grated Bottarga (fish roe) optional
300g sashimi grade Yellow fin Tuna
2 tablespoons olive oil
12 baby green beans trimmed and halved
12 baby yellow beans trimmed and halved
60g baby mesclun (salad greens)
2 tablespoons extra virgin olive oil 
1 tablespoon aged sweet vinegar


1. Mix together pepper, salt and bottarga if using in a bowl
2. Spread over a tray and roll tuna in the mixture pressing lightly to coat
3. Heat olive oil in a heavy based fry pan on high heat
4.Sear tuna 30 seconds each side until crust is firm remove and cool
5. Blanch beans, drain and rinse under cold water, cool 
6. Place beans and mesclun in a bowl
7. Whisk together extra virgin olive oil and vinegar
8. Pour over salad and toss to combine
9. Using a very sharp knife cut Tuna into thick slices
10. Arrange salad on serving plates and top with Tuna slices to serve




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