Seared tuna with dill cucumbers and potato salad recipe | Gourmet Traveller

Ingredients

• 1 tbsp olive oil
• 1.5 kg piece of sashimi-quality tuna, skin off, bloodline trimmed
• 1½ tbsp Dijon mustard
• 1 cup finely chopped mixed soft herbs (such as chervil, chives, dill and flat-leaf parsley), plus extra to serve
• Dill cucumbers
• 2 Lebanese cucumbers, halved and cut into chunks (or 500 gm)
• 100 ml brown rice vinegar
• 30 gm caster sugar
• 2½ tbsp coarsely chopped dill
• Potato salad
• 1.5 kg desiree potatoes, cut into chunks
• 60 ml (¼ cup) olive oil
• 2 golden shallots, finely chopped
• 1 garlic clove, finely grated
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• ½ cup (loosely packed) finely chopped flat-leaf parsley