Tuna Steak with Egg Salad
Prego de Atum com Salada de Ovo
INGREDIENTS
- 1 Brasmar Tuna Steak
- 1 red onion
- 1 bunch of coriander
- 3 eggs
- 1 clove of garlic
- 1 tablespoon of mustard
- Juice of 1 lemon
- 250 ml of vegetable oil
- 1 loaf of bread
Prego de Atum com Salada de Ovo
INGREDIENTS
- 1 Brasmar Tuna Steak
- 1 red onion
- 1 bunch of coriander
- 3 eggs
- 1 clove of garlic
- 1 tablespoon of mustard
- Juice of 1 lemon
- 250 ml of vegetable oil
- 1 loaf of bread
PREPARATION
For the Aioli sauce:
Mix 1 clove of garlic, 1 tablespoon of mustard, juice of 1 lemon, 1 teaspoon of salt and 2 eggs (1 yolk and 1 whole egg). Beat everything together and gradually add the oil.
Add 1 sprig of cilantro and mix well.
For the egg salad:
Add half a chopped red onion, 1 quartered boiled egg, 1 sprig of cilantro, juice of half a lemon, 1 tablespoon of olive oil and salt to taste
Cooking Brasmar tuna:
Cook the tuna on both sides in a hot frying pan with olive oil. Add salt.
Spread the aioli on the bread, add the tuna steak and top with the egg salad.
PREPARATION
For the Aioli sauce:
Mix 1 clove of garlic, 1 tablespoon of mustard, juice of 1 lemon, 1 teaspoon of salt and 2 eggs (1 yolk and 1 whole egg). Beat everything together and gradually add the oil.
Add 1 sprig of cilantro and mix well.
For the egg salad:
Add half a chopped red onion, 1 quartered boiled egg, 1 sprig of cilantro, juice of half a lemon, 1 tablespoon of olive oil and salt to taste
Cooking Brasmar tuna:
Cook the tuna on both sides in a hot frying pan with olive oil. Add salt.
Spread the aioli on the bread, add the tuna steak and top with the egg salad.