Ingredients
120 grams Tuna Loin
150 grams Kipfler Potatoes
200 milliliters Chicken Stock (reduced salt variety)
1 pinch Saffron
15 grams Unsalted Butter
2 Quail Eggs, boiled
20 grams Green Beans
30 grams Tomato
10 grams Black Olives
10 grams Green Olives
5 grams Capers
1 Micro Herbs
Preparation
Clean up the piece of tuna by removing all blood lines.
Cut the piece of tuna into 4 evenly sized pieces.
Coat all sides of the tuna slices with the ground lemon myrtle.
Set aside in the fridge for 20 minutes.
Cut potatoes in quarters and peel each quarter (called “turning” potatoes).
Place turned potatoes, chicken stock and butter into a large pot and bring to the boil.
Reduce heat and simmer covered until al dente - approximately 15 minutes.
Remove the pot from heat and set aside.
Heat 2 tablespoons olive oil in a frying pan over medium heat.
Once hot, add the tuna and sear on each side for 30 seconds.
Remove the seared tuna from the frying pan and set aside to rest - approximately 5 minutes.
Slice the tuna pieces into 1.5 centimetre slices.
To assemble the salad, arrange the tuna slices, potato quarters, egg halves and all the vegetables around a plate. Garnish with micro herbs.
