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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



  • 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 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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