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Pickled tomatoes

  • Sugar, Caster 700 g
  • Cider vinegar 700 ml
  • Star anise 2 x
  • Cinnamon quill 1 x
  • coriander seeds 5 g
  • fennel seeds 5 g
  • Mixed cherry tomatoes 750 g

Crumbed eggs

  • Free range eggs 11 x
  • Plain flour 120 g
  • Salt 10 g
  • Ground Black Pepper 10 g
  • Panko crumbs 220 g
  • Vegetable oil, for deep frying

Dressing

Tuna

  • Tuna loin, cleaned and portioned 2.5 kg

To Serve

  1. 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.
  2. 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.
  3. Dressing

    • Place Eschallots and 100ml pickling liquid in a pan and reduce by 90 percent.
    • Add water, KNORR Concentrated Liquid Stock and COLMAN'S Wholegrain Mustard. Bring to the boil, then cool and emulsify with the olive oil. Add herbs and adjust seasoning if needed.
  4. Tuna

    • Pan fry tuna portions until medium rare.

  5. 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.
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