Coriander and Cumin Crusted Yellow Fin Tuna


  • 1 quail egg
  • 25 green beans
  • 15 fingerling potatoes
  • 10 nicoise olives
  • 6-7 cherry tomatoes
  • White balsamic vinaigrette, to taste (recipe below)
  • 80 g tuna fillet
  • 60 g mixed greens
  • 10 g fresh coriander
  • 2 g dried cumin
  • White Balsamic Vinaigrette
  • 200 ml canola oil
  • 25 ml white balsamic
  • 12.5 ml white sugar
  • 1.5 ml Dijon mustard
  • 12 1/2 grams shallots
  • 2 1/2 grams garlic
  • salt


Cook the quail egg in a pot of rolling boiling water for 2 minutes and 30 seconds. Take out and put into ice bath. Put cooled eggs into a vinegar/water solution and let sit.

Trim and blanche green beans in salted water for 30 seconds. Shock in ice bath.

Cut fingerling potatoes into coins about a ½ inch thick. Cook in salted water until just soft. Remove and cool down. Slice olives into rounds.

Halve cherry tomatoes top to bottom.

From the tuna fillet, cut into logs approximately 2 ½ inches across and 8 inches long. Coat the tuna in ground coriander and cumin in equal parts. Sear the tuna quickly in a hot pan on all sides. Tuna should still be raw in the middle.


Place the mixed greens into a bowl. Dress with white balsamic vinaigrette. Place on the plate then add green beans, potatoes,  olives and cherry tomatoes around the outside of the salad. Cut 5 slices from the coated tuna approximately 5 inches thick. Arrange the tuna towards the center of the salad. Slice the quail egg in half, salt it and place on the tuna.