top of page
Chilean Dumplings

Grilled Tuna Salad



  • 1 pound Toppits Fresh Yellowfin Tuna

  • 5 anchovy fillets (preferably packed in oil)

  • 2 farm eggs, hard-cooked and peeled

  • 1 pound green beans, trimmed

  • 2 pounds small red skin new potatoes

  • 12 cherry tomatoes

  • 1/2 cup black olives

  • 4 pinches of beet sprouts

  • 4 boston or romaine leaves washed

  • 2 tbsp. extra-virgin olive oil

  • Sea salt and fresh ground black pepper



  • 1 medium red onion, finely diced

  • 3 tbsp. red wine vinegar

  • 1/4 cup extra virgin olive oil

  • Sea salt and fresh ground black pepper



1. To make the vinaigrette, place the finely diced red onions and the red wine vinegar together in a medium sized bowl, and whisk in the olive oil. Season with salt and pepper to taste.

2. Boil the green beans 3/4 of the way until they are firm to the bite.

3. Cut the red skin potatoes in quarters and boil in salted water until cooked through. Drain and let cool.

4. Cut the cherry tomatoes in half.

5. Mix all the produce items together and drizzle with the vinaigrette. Place a leaf on the centre of the plate and arrange the salad items on the leaf.

6. Cut the egg in 3 and arrange the wedges around the salad

7. Repeat step 6 with the olives and anchovies.

8. With the tuna, season with salt, pepper and 2 tablespoons of olive oil. Grill it to your preferred doneness. For medium, grill mark it, cooking it for 1.5 minutes on each side. Let the fish rest for 3-5 minutes and place on the salad.

9. Garnish with a pinch of beet sprouts and serve!

bottom of page