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Summer Salad with Steamed Tuna, Poached Egg and Green Asparagus Recipe

Ingredients

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Ingredients

Adjust Servings:
350g green asparagus
some olive oil for the moulds
4 eggs
4 tuna fillets each about 100g
1 lemon
1 tsp tarragon mustard
1 tbsp maple syrup
100ml olive oil
150g mixed, small-leaf salad
salt
black pepper
100ml olive oil

Steps

1

Cut the woody ends of the asparagus and spread them on the baking tray. Season with salt and pepper.

2

Brush four cups or small, ovenproof moulds with olive oil. Open one egg at a time and pour into the cups. Season with salt. Place the cups/moulds on the glass tray.

3

Season the tuna fillets with salt and pepper on all sides and place them next to the cups onto the glass tray.

4

Fill the water tank of the combi steam oven with water. Steam the tray with the asparagus and the glass tray with tuna and eggs in it for 15-20 minutes (steam setting 1).

5

In the meantime, squeeze the lemon for the dressing and mix with mustard, maple syrup and a good pinch of salt and pepper.

6

Gradually stir in the olive oil. Make the salad with the dressing.

7

Remove the eggs from the cups/moulds with a tablespoon and arrange on plates with the asparagus, tuna fillets and salad. Drizzle with a little dressing.

Enjoy

Ingredients

Adjust Servings:
350g green asparagus
some olive oil for the moulds
4 eggs
4 tuna fillets each about 100g
1 lemon
1 tsp tarragon mustard
1 tbsp maple syrup
100ml olive oil
150g mixed, small-leaf salad
salt
black pepper
100ml olive oil

The Stepford Husband

The Stepford Husband

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