Ingredients
4 slices of tuna (tuna steaks), approx 150 grams each
1 tbsp mustard
200 ml tarragon vinegar
olive oil to taste
50 g salt
2 chilies, chopped
2 sprig rosemary
¼ cup roughly chopped parsley
¼ cup black or green olives
2 red peppers cut in half, de-seeded and cut into small strips
200g green beans, blanched until cooked but still firm
¼ cup picked basil
3 spring onions, sliced
4 anchovies
100g kipfler potatoes
4 eggs
Method
Method
Cover tuna steak with salt and pepper. Grill on high heat.
Boil eggs and boil potatoes but leave firm. Cut into ¼ when cooked. In a bowl mix mustard, tarragon vinegar and oil to make the dressing. Mix all ingredients in a bowl and serve.