This twist on a classic is a dish to serve all year round.

Ingredients

400g fresh tuna steaks

5 tsp Pukara Estate Traditional Dukkah

120g green beans, trimmed, blanched, and refreshed in cold water

6 new potatoes, halved and boiled until tender

Handful Pukara Estate Manzanillo Olives

3 soft-boiled eggs, peeled and halved

100g cherry tomatoes, halved

3 tbls Pukara Estate Roast Mushroom and Olive Relish 

Half iceberg lettuce, sliced into wedges

Dressing:

Half cup Pukara Estate Robust Premium Extra Virgin Olive Oil

1/4 cup Pukara Estate Barrel Aged Balsamic Vinegar

3 anchovy fillets, finely chopped

1 tsp Dijon mustard

1 small garlic clove, crushed

Pinch Pukara Estate Olive and Pepper Smoked Salt

Method

In a small jar, place all dressing ingredients and shake well. Set aside.

Coat tuna slices in olive oil and roll in the dukkah, ensuring they are well covered.

Sear over medium heat for 3 minutes per side or cook further to your liking.

On a large serving plate, arrange the lettuce wedges, cooked new potatoes, egg halves, green beans, tomatoes, and olives. Slice the cooked tuna steaks on the diagonal and arrange over the salad.

Dollop with olive relish and drizzle with dressing to serve.