Ingredients per serve


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



  • Tuna loin, cleaned and portioned 2.5 kg

To Serve

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



  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 100 ml 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.
  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.