‘Quarantine Cuisine’ is a series of easy, delicious recipes I’ve put together for you to try while South Africa is on lockdown, using staples you’re likely to have in your pantry and fridge.

Ingredients
Serves 2 people

300g Fresh yellow fin tuna (if you prefer chicken, feel free to replace with chicken breasts)
100g Streaky bacon
80g Garlic bread croutons (optional)
2 Eggs – soft boiled
80g Parmesan
200g Butter lettuce
4 Tbsp Mayo
50g Parsley
50g Chives
20g Anchovies – chopped
20g Capers – chopped
2 Cloves garlic – chopped
1 Lemon

Equipment

Stove top – I use my trusty Siemens gas hob, which rapidly heats the chargrill pan, halving the prep time!

Chargrill pan – my Scanpan Pro IQ chargrill pan has come in very handy during lockdown, and is getting plenty of use. They’re available to purchase through the Chef’s Studio online store; to shop, click here.

Method

1. Heat the chargrill pan until smoking hot. Lay the bacon strips in the pan, frying until crispy. Remove from the pan and set to one side.
   
2. Now cook the tuna in the same pan, in the residual bacon fat. Oil and season the tuna, then sear in the pan for 30 seconds on each side. Remove from the pan and set to one side
3. For the dressing, combine the mayo, a grating of parmesan, capers, anchovies, a squeeze of lemon juice, herbs, salt and pepper. Mix this all together until well-combined.
4. Place the lettuce, parmesan, croutons, boiled egg and crispy bacon in a large bowl. Now add the dressing and mix gently.
5. Arrange on the plate. Slice the tuna and then dress on top of the salad. Add a pinch of sea salt, pepper and a dash of olive oil to finish.
   

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Gift Vouchers

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The Grub & Vine vouchers can be used for lunch or dinner, while The Chef’s Studio vouchers can be redeemed against our interactive cooking experiences.*

• Click Here for Grub & Vine Vouchers

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Thank you for your support!

Chef Matt Manning