Seared Tuna with Pickled Tomatoes and Crumbed Eggs
Ingredients
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
-
Eschallots, finely chopped 2 x
-
Water 100 ml
-
Mixed herbs (chives, parsley, chervil), chopped 100 g
-
Olive oil 140 ml
Tuna
-
Tuna loin, cleaned and portioned 2.5 kg
To Serve
-
Celery sticks, peeled, blanched and sliced 5 x
-
Baby beans, blanched 600 g
-
Kipfler potatoes, cooked, peeled and sliced 10 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 COLMAN'S 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.