Seared Tuna with Pickled Tomatoes and Crumbed Eggs
A brilliant combination of complementary flavours gives this healthy and protein rich dish a balance of simplicity and sophistication.
Casual Dining
Australian
Ingredients per serve
Seared Tuna with Pickled Tomatoes and Crumbed Eggs
−
+
€0.0
Pickled tomatoes
Sugar, Caster
/g
700.0 g
0%
Cider vinegar
/ml
700.0 ml
0%
Star anise
/x
2.0 x
0%
Cinnamon quill
/x
1.0 x
0%
coriander seeds
/g
5.0 g
0%
Fennel seeds
/g
5.0 g
0%
Mixed cherry tomatoes
/g
750.0 g
0%
Crumbed eggs
Free range eggs
/x
11.0 x
0%
Plain flour
/g
120.0 g
0%
Salt
/g
10.0 g
0%
Ground Black Pepper
/g
10.0 g
0%
Panko crumbs
/g
220.0 g
0%
Vegetable Oil, For Deep Frying
/
0.0
0%
Dressing
Eschallots, finely chopped
/x
2.0 x
0%
KNORR Concentrated Liquid Stock 1 kg
/g
5.0 g
0%
Water
/ml
100.0 ml
0%
Wholegrain mustard
/g
10.0 g
0%
Mixed herbs (chives, parsley, chervil), chopped
/g
100.0 g
0%
Olive oil
/ml
140.0 ml
0%
Tuna
Tuna loin, cleaned and portioned
/kg
2.5 kg
0%
To Serve
Celery sticks, peeled, blanched and sliced
/x
5.0 x
0%
Baby beans, blanched
/g
600.0 g
0%
Kipfler potatoes, cooked, peeled and sliced
/x
10.0 x
0%
HELLMANN'S Real Aioli 2.35 kg
/g
220.0 g
0%
Celery Cress, To Serve
/
0.0
0%
/
Pickled tomatoes
-
Sugar, Caster 700.0 g
-
Cider vinegar 700.0 ml
-
Star anise 2.0 x
-
Cinnamon quill 1.0 x
-
coriander seeds 5.0 g
-
Fennel seeds 5.0 g
-
Mixed cherry tomatoes 750.0 g
Crumbed eggs
-
Free range eggs 11.0 x
-
Plain flour 120.0 g
-
Salt 10.0 g
-
Ground Black Pepper 10.0 g
-
Panko crumbs 220.0 g
-
Vegetable Oil, For Deep Frying
Dressing
-
Eschallots, finely chopped 2.0 x
-
Water 100.0 ml
-
Wholegrain mustard 10.0 g
-
Mixed herbs (chives, parsley, chervil), chopped 100.0 g
-
Olive oil 140.0 ml
Tuna
-
Tuna loin, cleaned and portioned 2.5 kg
To Serve
-
Celery sticks, peeled, blanched and sliced 5.0 x
-
Baby beans, blanched 600.0 g
-
Kipfler potatoes, cooked, peeled and sliced 10.0 x
-
Celery Cress, To Serve
Preparation
-
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.
-
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.
-
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.
-
Tuna
- Pan fry tuna portions until medium rare.
-
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.
