Instruction Booklet

James Martin Healthy Table Top Grill

RECIPE

FRESH TUNA SALAD

Serves 4

4 x 100g / 3 ½ oz fresh tuna fillet ideally the centre cut

2 heads of baby little gem lettuce stalk removed and washed

100g / 3 ½ oz French green beans, blanched

100g / 3 ½ oz Cherry tomatoes cut in halve

75g / 2 ½ oz Large Kalamata olives

4 Medium sized hard-boiled eggs shell removed

1 Avocado peeled and stone removed sliced lengthways

1 tbsp Fresh chervil

1 tbsp Fresh tarragon leaves

Salt and Pepper

Drizzle extra virgin olive oil

For the dressing

2 tbsp Dijon mustard

50ml / 2 fl oz red wine vinegar

100ml / 4 fl oz extra virgin olive oil

METHOD

Season the tuna steaks with salt and pepper and a drizzle of oil.

Place onto the griddle allow to cook for about 30 seconds before turning over cook

for another 30 seconds, then remove from the griddle and drain on some kitchen

paper.

Make the dressing by placing all the ingredients into a bowl and whisk well set to

one side.

For the salad put the tomatoes, beans, olives and lettuce into one bowl and drizzle

with a little of the dressing and lightly toss.

Cut the eggs into quarters and season with salt and black pepper, and then add the

avocado and drizzle with olive oil toss together.

Slice each piece of rested tuna into 6 and arrange the lettuce, beans, tomatoes and

olives onto the plates. Place the tuna slices on the plate with the avocado and egg

on top scatter with the fresh herbs and drizzle with the remaining dressing and

serve.