350 gms Tuna steak
1 head Cos Lettuce
1 cup garlic Croutons, (coarse bread crumbs, garlic, extra-virgin olive oil)
2 Poached eggs
6 rashers Crispy bacon
½ cup Shaved Parmesan
6 pickled anchovies
Salt and Pepper
1 teaspoon Dijon mustard
1 teaspoon Wholegrain mustard
1 clove garlic – crushed
6 Tbs vinegar reduction
150 ml EV olive oil
1 cup Parmesan – grated
salt and pepper
Coat the bread in olive oil and garlic and toast the croutons in a fry pan.
Rub EV olive oil into the tuna steak and season with salt and pepper.
Sear the tuna on both sides for a few minutes each side, but leave it pink on the inside.
Poach the eggs in boiling water and vinegar.
Fry bacon and add to the lettuce, together with the cooked croutons.
Crumble eggs on top, cover in dressing, add Parmesan, and season.