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Cut the tuna into 2cm dice.
Crack the egg into a bowl and whisk. Place the tuna into the egg and ensure all chunks have been coated.
Place the salt in one bowl, pepper in another bowl and the spicy seasoning in a third separate bowl.
Divide the tuna chunks between the 3 separate seasoning bowls and coat well.
Place a frying pan on to heat with the canola oil, shallow fry in batches of salted tuna first, then pepper tuna next and finally the spicy tuna. Place on absorbent paper.
Chop the capers, baby cucumbers and anchovy. Combine in a bowl with bean sprouts, watercress and parsley, a squeeze of lemon juice and drizzle of olive oil. Serve the tuna with the salad.
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