Presented by Johnson & Wales University's Mark Allison Dean of Culinary Education
4x 3 ½ oz (75gm) fresh tuna steaks
8 fingerling potatoes
4 eggs cooked
4oz (100gm) French beans, trimmed
1 Romaine lettuce hearts, roughly chopped
4 tomatoes, roughly chopped
1/2 red onion, finely sliced
8 canned anchovy fillets, drained, rinsed and roughly chopped
20 black olives (Kalamata), pitted
handful of basil leaves
For the marinade
2 tablespoons of honey
2 tablespoons of olive oil
1 teaspoon sesame oil
For the dressing
2 tablespoons olive oil
1 tablespoons white wine vinegar
2 teaspoons of Dijon mustard
1 tablespoon chopped flat parsley
1 tablespoon chopped chives
Freshly ground black pepper
1. Make the marinade, by combining the honey, olive oil and sesame oil together.
2. Place the tuna in a shallow non-metallic dish and pour over the marinade. Cover with plastic wrap and chill for 1 hour to allow the flavors to penetrate the tuna, turning after about 30 minutes or so.
3. Place the potatoes in a pan of boiling water, cover and simmer for 10-12 minutes or until just tender. Drain, then cut into quarters lengthways.
4. Place the eggs in a small pan and just cover with boiling water, then cook for 6 minutes. Drain and rinse under cold water, remove the shells and cut each egg into half. Plunge the beans into boiling water, cook for 3 minutes, then shock in cold water, drain.
5. Heat a griddle pan, remove the tuna from the marinate. Cook the tuna for about 1 minute on each side.
6. Arrange the lettuce leaves onto four large plates and add the potatoes, French beans, tomatoes, onions, and anchovies.
7. Whisk the dressing ingredients together. Place the tuna steaks on top and drizzle over the dressing. Scatter over the eggs, olives and torn basil leaves to serve.