Cook Out | Tuna Salad

Anupam Banerjee, executive chef at The Ritz-Carlton, Bangalore, makes a tuna salad

Tuna Salad

Serves 1

Ingredients

120g fresh tuna steak

1 egg, medium boiled and cut into quarters (you can also use quail eggs)

6 blanched and diced green beans

2 boiled and peeled baby potatoes, halved

5 Kalamata olives

5 cherry tomatoes, halved

1 tsp olive oil

N tsp salt

1 bunch of assorted lettuce, washed

For the dressing

10ml olive oil

10ml white wine vinegar

1 tsp Dijon mustard

N tsp black pepper powder

N tsp salt

Method

For the dressing, blend together salt, olive oil, vinegar and Dijon mustard with a hand blender to form a uniform mixture.

In a mixing bowl, add the olives, cherry tomatoes, boiled potatoes, green beans. Pour the prepared dressing and mix well. Separately toss lettuce and any herbs you might have with the dressing. Place the mixture of lettuce and the salad vegetables on a serving plate, cut the tuna steak into slices and place on top. Garnish with salt, pepper and a squeeze of lemon. Garnish with the boiled egg quarters.

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