Ingredients
Chia seed with citrus, chilli and garlic blend
Vinaigrette
Tuna
Salad
Method
1.Chia seed blend: Mix all ingredients until well blended. Set aside.
2.Vinaigrette: Place oil, vinegar, mustard and sea salt in blender container; cover. Blend on high speed until smooth. Pour into small bowl. Stir in 1 tablespoon of the chia blend. Cover. Refrigerate until ready to use.
3.Tuna: season tuna with sea salt and pepper. Coat with 4 teaspoons of the chia blend, pressing firmly so mixture adheres to the tuna.
4.Heat oil in large fry pan on medium-high heat. Add tuna; sear 1 1/2 to 2 minutes on all sides. Remove tuna to plate; set aside to cool slightly. Cover and refrigerate until ready to serve.
5.Salad: Bring potatoes to boil in large saucepan of salted water (enough to cover potatoes). Reduce heat and simmer 15-20 minutes or until fork tender. Drain and rinse with cold water. Let drain.
6.Meanwhile, cook green beans in large saucepan of simmering salted water for 3-5 minutes or until tender-crisp. Drain and rinse with cold water. Drain well.
7.Cut potatoes in half or quarter, depending on size. Place in large bowl with green beans. Add 1/4 cup of the vinaigrette; toss to coat. Season with sea salt to taste. Set aside.
8.Poach eggs: Fill a large deep saucepan with 5cm water. Add 1 tablespoon vinegar. Bring to boil. Reduce heat to medium. Break 1 egg into small dish. Carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3-5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.
9.To serve, slice tuna into thin slices. Divide potato mixture, tomatoes, cucumbers and olives among 6 plates. Top each with tuna slices and a poached egg. Drizzle remaining vinaigrette over tuna slices. Sprinkle egg with remaining chia blend.
Any leftover chia seed blend should be stored in a tightly covered jar in refrigerator. Chia seeds come from a flowering plant in the mint family that is native to Mexico and Guatemala. The seeds are rich in vitamins and omega-3 fatty acids, and are commonly added to smoothies, breakfast cereals, yoghurt, energy bars and baked goods. You can find them in the organic section of grocery stores and at health food and online specialty stores.
Note
