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4 fresh tuna fillets
3 potatoes, peeled boiled and cut into 1cm slices
5 7/11 ounces French beans
1 small red onion sliced into rings
¼ cup Kalamata or Greek olives
4 anchovy fillets chopped
4 eggs, poached
1 tablespoon chopped parsley
2 tablespoon Balsamic vinegar
2 tablespoon light olive oil
Chopped chives
Salt and pepper
**Blanch the beans in salted boiling water for 1 minute, then remove and cool in cold water.
**Gently toss the potatoes, onions, beans, anchovies and parsley in a large bowl and arrange on plates before sprinkling salt and pepper to taste.
**Combine the Balsamic vinegar and olive oil then drizzle over each portion.
**Sear the tuna fillets for 3 minutes each side in a hot pan and place them on top of the salad.
**Place the poached eggs on top of the tuna and garnish with chives.
3 potatoes, peeled boiled and cut into 1cm slices
5 7/11 ounces French beans
1 small red onion sliced into rings
¼ cup Kalamata or Greek olives
4 anchovy fillets chopped
4 eggs, poached
1 tablespoon chopped parsley
2 tablespoon Balsamic vinegar
2 tablespoon light olive oil
Chopped chives
Salt and pepper
**Blanch the beans in salted boiling water for 1 minute, then remove and cool in cold water.
**Gently toss the potatoes, onions, beans, anchovies and parsley in a large bowl and arrange on plates before sprinkling salt and pepper to taste.
**Combine the Balsamic vinegar and olive oil then drizzle over each portion.
**Sear the tuna fillets for 3 minutes each side in a hot pan and place them on top of the salad.
**Place the poached eggs on top of the tuna and garnish with chives.
