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.