Origin of dish:
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Type of cooking:
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients (for 4 people) :Method: To make the salad dressing, pour rapeseed oil, white wine vinegar, honey, mustard and a pinch of salt & pepper in a bottle and shake.
Wash the salad leaves and pat them dry.
Simmer the eggs in a pan of hot water for 7 minutes, then transfer to cold water for a few minutes to stop them cooking. A great trick for peeling eggs more easily is to crack the shells and then put them back into the cold water for 2 minutes before peeling.
Season the tuna with salt and cracked black pepper. In a hot pan, sear the tuna on all sides. It will need no more than 1 minute on each side so that it still remains pink in the middle.
To assemble toss the salad leaves in a bowl with a drizzle of salad dressing, quarter the boiled eggs and place them, the anchovies, the thinly sliced radish and the olives on the leaves. Slice the tuna and lay gently on top.