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TUNA:

DEEP FRIED EGG YOLK:

  • Eggs, large (class A) 4 pc
  • Flour, all purpose 30 g
  • 40g Panko Breadcrumbs

CROUTONS:

  • 4 slices Wholewheat bread, crusts removed
  • 2 each of lime , zested
  • 80g baby gem lettuce - cut into wedges
  • Cheese, Parmesan 41 g

TO ASSEMBLE:

  • Garlic, cloves 15 g
  • Anchovy fillets 15 g
  • Dijon mustard 25 g
  • Hellmann's Signature Vinaigrette 120 g
  • Salt 1 ml
  • Wholegrain mustard 5 ml
  1. TUNA:

    • Roll the fresh tuna over Robertson's Veggie Seasoning.
    • Heat a pan, add the butter then sear the tuna on each side for 30 seconds.
    • Remove the tuna from the heat and set aside to rest.
    • Once rested slice the tuna thinly.
  2. DEEP FRIED EGG YOLK:

    • Separate the egg yolk and egg white, keeping the egg yolk whole.
    • Beat the egg white a little.
    • Toss the yolk into the flour and then the egg white, lastly into the Panko Bread crumbs.
    • Deep fry the egg yolk for 30 seconds( Golden, but soft egg yolk).
  3. CROUTONS:

    • Cube the wholewheat bread and deep fry untill golden,drain on paper towel.
    • Toss the golden croutons in the black pepper and lemon zest.
  4. TO ASSEMBLE:

    • Place baby cos onto a plate along with the seared tuna.
    • Scatter the croutons and lemon zest over the salad, placing the deep fried yolk on top.
    • Sprinkle the Parmesan shavings over the salad.
    • Drizzle the dressing over the salad or decant into a little bowl.