Ingredients1 Romaine lettuce, washed and chopped into wide ribbons 250g green beans 250g cherry tomatoes, halved 4 eggs 250g baby potatoes 1 tbsp small black olives Half a red onion, thinly sliced 1 thick tuna steak 2 tbsp basil pesto 1 tbsp lemon juice 4 tbsp olive oil Sunflower oil Salt and pepper
Types of Dishes
Fish and Seafood
Cooking appliance
Steam oven
Flavour
Savoury
Type of ingredient
Vegetables
Vegetarian
Event Recipes
Owners Courses
Temperate range
Cold
Preparation1. Arrange the lettuce, cherry tomatoes, olives and onions artistically on an attractive serving platter. 2. Potatoes: steam the potatoes on 100% steam for 23 minutes on a perforated tray. Halve and arrange on salad. 3. Eggs: steam the eggs on 100% steam for 8 minutes on a perforated tray. Place in a bowl of cold water to refresh. Shell and halve the eggs. 4. Green beans: steam the green beans for 4 minutes on a perforated tray. Refresh in cold water. 5. Tuna: lightly oil the tepanyaki with sunflower oil and heat up on highest setting. Oil and season the tuna. Sear briefly on both sides of the tuna steak. Leave to rest and slice very thinly and arrange on the salad. 6. Mix the pesto, lemon juice and olive oil. Season and adjust flavours. Drizzle over salad.