FlavourMaker #1: Dean Sammut

INGREDIENTS

10 SERVES

• 2.5kg Tuna loin, cleaned and portioned
• 5 Celery sticks, peeled, blanched and sliced
• 600g Baby beans, blanched
• 10 Kipfler potatoes, cooked, peeled and sliced
• 220g HELLMANN’S Aioli Celery cress, to serve

Crumbed eggs

• 11 Free range eggs
• 120g Plain flour
• 10g Salt
• 10g Ground black pepper
• 220g Panko crumbs
• Vegetable oil, for deep frying

Dressing

• 2 Eschallots, finely chopped
• 5g KNORR Concentrated Liquid Stock
• 100ml Water
• 10g wholegrain mustard
• 100g Mixed herbs (chives, parsley, chervil), chopped
• 40ml Olive oil

Pickled tomatoes

• Slice the tomatoes in two halves and put them in a vacuum bag together with the rice vinegar.
• Seal the bag and let it marinate for at least 3 hours.

METHOD

Crumbed eggs

1. Soft boil the eggs, then chill and peel.
2. Toss the eggs in seasoned flour, then coat in crumbs.
3. Deep fry until golden. Cool.

Dressing

1. Place eschallots and 100ml pickling liquid (from pickled tomatoes) in a pan and reduce 90%.
   
2. Add water, KNORR Concentrated Liquid Stock and wholegrain mustard. Bring to the boil, then cool and emulsify with the olive oil. Add herbs and adjust seasoning if needed.

Tuna

1. Pan fry tuna portions until medium rare.

To serve

1. Smear HELLMANN’S Aioli on a serving plate. Slice tuna and cut eggs in half. Arrange with seasoned blanched vegetables and pickled tomatoes. Spoon over vinaigrette and garnish with cress.