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What you need
150g PHILADELPHIA Spreadable Chive & Onion Cream Cheese
2 anchovy fillets, rinsed, finely chopped
2 tablespoons lemon juice
Salt and freshly ground black pepper, to season
500g kipfler potatoes, cut into thirds, lengthways
175g baby beans, trimmed, halved
250g cherry tomatoes, halved lengthways
cup pitted kalamata olives
Olive oil cooking spray
3 tuna steaks
3 hard-boiled eggs, quartered, lengthways
Extra virgin olive oil, to serve
How to make it
COMBINE PHILLY, anchovies and juice in a bowl. Season with salt and pepper.
PUT potato in a saucepan and cover with cold water. Put over a high heat and bring to the boil. Reduce heat and simmer for 3 minutes. Add beans and cook for 1-2 minutes or until just tender. Drain and rinse under cold water. Cool. Combine potato, beans, tomato and olives in a large bowl.
HEAT a chargrill over a medium-high heat. Spray tuna steaks with oil and season with salt and pepper. Cook 2 steaks on chargrill for 2 minutes. Turn, then cook for 2 minutes for medium-rare or until cooked to your liking. Transfer to a plate and cover to keep warm. Cook remaining steak. Tear steaks into pieces. Spoon salad and eggs onto serving plates. Top with tuna and drizzle with a little oil. Spoon PHILLY sauce over salad and serve.
Recipe or Meal Type
Light Bites |
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