Submitted by kusang on July 28, 2015
100g Lushious Butterhead lettuce
3 quail eggs
60g tuna loin
30g long beans
3 Lushious cherry tomatoes
50g fennel, thinly sliced
60g baby potatoes
3 tbsp extra virgin olive oil
1 1/2 tbsp lemon juice
1 tbsp Dijon mustard
pinch of salt
pinch of pepper
1 tsp Balsamico Vinegar
20g fresh sweet basil
Wash and dry lettuce, cherry tomatoes and thinly sliced fennel.
Blanch long beans and baby potatoes in salt water. Boil quail egg in a separate pot.
Heat up a pan and quickly season tuna with salt and black pepper. Sear the tuna loin on each side. Slice them into thin slices.
Make vinaigrette with lemon juice, extra virgin olive oil, Dijon mustard, salt, pepper and some balsamico vinegar.
Toss the salad with dressing and garnish with sweet basil. Plate and ready to serve.