Tuna Loin, Eggs, Olive Oil, Lime, Green Chilli, Cherry Tomatoes, Onion, Asparagus stalks, Mustard, Pepper, Salt, Coriander, Olives, Pitta bread
Bowl 1 – Big: Broken pieces of Asparagus Stalks in water
Bowl 2 – Small: Whole Lime sqeezed Juice
Bowl 3 – Small: Musturd
Bowl 4 – Medium: Eggs with Shell
Bowl 5- Small: Crushed whole Pepper, Salt
Bowl 6 – Medium: Olive oil
Bowl 7 – Medium: Tuna Loin
Bowl 8 – Big: Fine Chopped Green Chillis, Fine Chopped Onion, Fine Chopped Cherry Tomatoes, Coriander leaves, Olives
Boil Bowl 1 for two mins
Add Eggs from Bowl 4 in Bowl 1 and boil for another three mins
Add half of the juice from Bowl 2 into Bowl 3
Wait four minutes
Add half of oil from Bowl 6 into Bowl 3
Wait for five mins
Mix well
Take out all of the pieces of Asparagus stalks from Bowl 1 and add into Bowl 8
Add half of the content from Bowl 3 into Bowl 8
Add half of Bowl 5 into Bowl 8
Mix well the content of Bowl 8
Apply oil from Bowl 6 to all sides of Tuna Loin in Bowl 7
In Deep Frying Pan cook Tuna Loin from Bowl 7, one minute each side
Apply Bowl 5 Salt & Pepper to each side of the Tuna Loin in the Deep Frying Pan
Cook Tuna Loin, two mins each side
Apply Bowl 2 juice to each side of the Tuna Loin in the Deep Frying Pan
Cook Tuna Loin, one minute each side
Put Tuna Loin at the centre of the serving platter
Take the Eggs from Bowl 1, Remove the shell, Open in half and place on top of Tuna Loin
Spread the content of Bowl 8 evenly in the form of a ring following the edge of the serving platter, while still leaving the gap between Tuna Loin & the formed ring
Pour rest of Boil 3 content evenly on the formed ring
Boil Bowl 1 water
Filter while serving
Float Coriander leaves
- Shashank.