- 80g peppered tuna (coated in crushed green and black peppercorns)
Salad
- 30g green beans, blanched
- 3 cherry tomatoes
- 4 leaves of cos lettuce
- 6 leaves of tatsoi lettuce
- 4 spears of asparagus, blanched
- 1 hard boiled egg, halved
Mayonnaise
- 100ml ETA Mayonnaise
- cracked pepper to taste
Dressing
- 100ml ETA Salfry Oil
- 1 tbls white wine vinegar
- 3 tbls sherry vinegar
- 1 tbls dijon mustard
- 1 clove of garlic finely chopped
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- Method - Cook tuna to rare stage, approximately 30 seconds both sides depending on thickness of tuna, then allow to rest. Mix all salad greens with dressing. Slice tuna and place on top of salad and egg. Finish with ETA Mayonnaise.
- Dressing - Mix all ingredients together.
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