MINI NICOISE ON TOAST:
INGREDIENTS:
100g tuna loin
Salt and black pepper, to taste
6 slices of toasted bread
1 large potato, boiled, cooled and peeled
Olive oil,for cooking
2 hard - boiled quail eggs, halved
30g black olives, pitted sliced
50g fine green beans, blanched, cut in 3cm strips
METHOD:
INGREDIENTS:
100g tuna loin
Salt and black pepper, to taste
6 slices of toasted bread
1 large potato, boiled, cooled and peeled
Olive oil,for cooking
2 hard - boiled quail eggs, halved
30g black olives, pitted sliced
50g fine green beans, blanched, cut in 3cm strips
METHOD:
- Season tuna. Then heat a greased saucepan and sear tuna for about 20 seconds on each side. Remove from pan and roll in cling film to create a cylindrical shape. Set aside.
- Cut the toasted bread into 4cm discs with a round cutter and slightly toast in an oven.
- Slice potato in similar- sized discs as the toast, then brush with olive oil and season with pepper.
- Then slice the tuna 4mm thick.
- To serve arrange the potatoes on the toast, followed by the tuna.Then garnish with eggs, black olives and green beans. Serve immediately.
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