Ingredients

150g Albacore Tuna Loin Steak
10 French beans
5 cherry tomatoes
4 new potatoes
10 kalamarta olives
3 anchovy’s fillets
20g cucumber
1 duck egg
50ml white wine vinegar
2 pints water
1 lemon
Olive oil
Sea salt & freshly ground white pepper

Method

For the salad you need to cook the new potatoes and green beans and refresh in iced water, after this cut the bean into 3 pieces and cut the new potatoes into quarters. Cut the cherry tomatoes in half and the olives, half deseed the cucumber then cut in slices, put all this in a bowl with the anchovies.
Put a griddle pan on the stove; bring the water and vinegar to the boil. Season the tuna and put in the pan, cook on each side for 2 to 3 mins depending on thickness of the steak.
Whilst the tuna is cooking whisk the water and vinegar to create a whirlpool and gently break the egg into the middle - cook for 4 mins.
Drizzle a little olive oil onto the salad and then squeeze the juice of a ¼ of the lemon onto the salad, add a little salt and pepper.
To dress the plate put the salad into the middle of the plate, lay the tuna steak atop of the salad and the duck egg on top the tuna, finely grind a little pepper over the egg and drizzle on a little more olive oil.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.