5 ounces tuna, 1 celery, 1 egg, 2-3 tablespoon mayonnaise Prepare the tomato(es) by removing the stem and scooping out the ...

Heat the olive oil in a large skillet. Add the onion ... In a bowl, lightly break up the tuna. Add the olives, chopped egg, and parsley, and stir in the tomato-onion mixture.

Turn the tuna to coat well. Cover with cling film and place in the fridge for 15 minutes. Meanwhile, combine the remaining vinaigrette with the tomatoes, capers, and rocket. Set aside. Heat the ...

Drop tomatoes into pan ... one for each egg. Crack an egg into each nest and season it with salt. Cover skillet with a lid. (A baking sheet works as well if you don’t have a lid that fits.) ...

Make the chutney: In a medium skillet ... until tomatoes and onions are soft and mixture is jammy, 15-20 minutes. Turn off heat and set aside. Make the batter: In a blender, combine eggs, milk ...

If you don't want to use the kombu, or don't have the time, brush the fish with soy sauce before searing it very quickly in a blazing hot skillet ... the tuna slices. Top with the tomato and ...