INGRIDENTS
Potato 450 grm
Carrot 150 grm
Baby green beans 150 grm
Tomatoes 200 grm
Lettuce leaves 150 grm
Boiled Egg 04 grm
Tuna Fillet 450 grm
Red onion 125 grm
Kosher Salt to taste
Crushed black pepper to taste
Chopped thyme 01 tsp
Black olive 10 no
FOR DRESSING
Olive oil 7 tbsp.
Red wine vinegar 3 tbsp.
Dijon Mustard 1 tbsp.
Garlic Clove 2 nos.
METHOD OF PREPARATION
For Dressing
To make the dressing whisk together red wine vinegar, olive oil, Dijon mustard, thyme, garlic, salt and pepper
For Salad
Marinate tuna steak in a little olive oil for some time. Heat a large skillet on medium high heat, cook the steak 2 to 3 minutes on each side until cooked through.
Cook the potatoes, beans and carrot till frim to bite.
Assemble
Lay the lettuce leaves on salad plate and arrange potato, carrot, beans, tuna, tomato and onion.
Drizzle the dressing then finish by adding boiled egg quarters, olives and fresh thyme. Garnish with edible flow