Prep 15minute(s)
Ready In 20minute(s)
Serves 4
Ingredients
- 150g PHILADELPHIA Spreadable Chive & Onion Cream Cheese
- 2 anchovy fillets, rinsed, finely chopped
- 2 Tbsp 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
- One third of a cup pitted kalamata olives
- Olive oil cooking spray
- 3 tuna steaks
- 3 hard-boiled eggs, quartered, lengthways
- Extra virgin olive oil, to server
Instructions
- 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.
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