Ingredients
Pickled tomatoes
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Sugar, Caster 700 g
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Cider vinegar 700 ml
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Star anise 2 x
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Cinnamon quill 1 x
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coriander seeds 5 g
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fennel seeds 5 g
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Mixed cherry tomatoes 750 g
Crumbed eggs
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Free range eggs 11 x
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Plain flour 120 g
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Salt 10 g
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Ground Black Pepper 10 g
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Panko crumbs 220 g
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Vegetable oil, for deep frying
Dressing
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Eschallots, finely chopped 2 x
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Water 100 ml
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Wholegrain mustard 10 g
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Mixed herbs (chives, parsley, chervil), chopped 100 g
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Olive oil 140 ml
Tuna
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Tuna loin, cleaned and portioned 2.5 kg
To Serve
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Celery sticks, peeled, blanched and sliced 5 x
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Baby beans, blanched 600 g
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Kipfler potatoes, cooked, peeled and sliced 10 x
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Celery cress, to serve
Preparation
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Pickled tomatoes
- Bring sugar, vinegar and spices to the boil in a large pot.
- Place tomatoes in a container and pour over hot pickling liquid. Chill.
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Crumbed eggs
- Soft boil the eggs, then chill and peel.
- Toss the eggs in seasoned flour, then coat in crumbs.
- Deep fry until golden. Cool.
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Dressing
- Place Eschallots and 100ml pickling liquid in a pan and reduce by 90 percent.
- Add water, KNORR Concentrated Liquid Stock and wholegrain mustard. Bring to the boil, then cool and emulsify with the olive oil. Add herbs and adjust seasoning if needed.
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Tuna
- Pan fry tuna portions until medium rare.
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To Serve
- Smear HELLMAN’S Aioli on a serving plate. Slice tuna and cut eggs in half. Arrange with seasoned blanched vegetables and pickled tomatoes. Spoon over vinaigrette and garnish with cress.
