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Seared Tuna with Pickled Tomatoes and Crumbed Eggs
Seared Tuna with Pickled Tomatoes and Crumbed Eggs – Recipe

A brilliant combination of complementary flavours gives this healthy and protein rich dish a balance of simplicity and sophistication.

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Ingredients per serve

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What you need

A brilliant combination of complementary flavours gives this healthy and protein rich dish a balance of simplicity and sophistication.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Pickled Tomatoes

    • Bring the sugar, vinegar, star anise, cinnamon, coriander, and fennel to a boil in a pot.
    • Place the cherry tomatoes in a container and pour over the hot pickling liquid. Chill.

  3. Crumbed Eggs

    • Soft-boil the eggs, then chill and peel.
    • Season the flour with salt and black pepper.
    • Toss the eggs in the seasoned flour, then coat with panko crumbs.
    • Deep fry until golden. Allow to cool, then slice in half.

  4. Vinaigrette

    • Add the eschalots and 100ml of pickling liquid to a hot pan. Reduce the liquid by 90%.
    • Add water, KNORR Concentrated Liquid Stock, and wholegrain mustard.
    • Bring to a boil, then allow to cool. Emulsify with the olive oil.
    • Add the mixed herbs and adjust the seasoning to taste.

  5. To Cook and Serve

    • Pan fry the tuna until medium rare. Allow to cool, then slice.
    • Smear some HELLMANN'S Real Aioli on a serving plate.
    • Arrange with the sliced tuna, egg halves, blanched vegetables, and pickled tomatoes.
    • Spoon over the vinaigrette and garnish with the celery cress before serving.
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