• 500g tuna steak

  • 2 tbsp freshly ground pepper

  • 2 tbsp freshly ground salt

  • 2 tbsp freshly ground McKenzie extra spicy seasoning

  • 1 egg

  • 12 Always Fresh capers

  • 6 Always Fresh Baby Cucumbers

  • 1 Always Fresh anchovy

  • ½ cup chopped parsley

  • 100g bean sprouts

  • ½ bunch watercress

  • 200ml Canola oil

  • 1 lemon

  • Olive oil


  • 1.

    Cut the tuna into 2cm dice.

  • 2.

    Crack the egg into a bowl and whisk. Place the tuna into the egg and ensure all chunks have been coated.

  • 3.

    Place the salt in one bowl, pepper in another bowl and the spicy seasoning in a third separate bowl.

  • 4.

    Divide the tuna chunks between the 3 separate seasoning bowls and coat well.

  • 5.

    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.

  • 6.

    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.


For more information and recipes from this series, click on the following link

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