For 6 people

Difficulty: Medium
Preparation time : 25 min
Marinating time : 20 min
Cooking time : 35 min

Ingredients :

• 1 tsp Albert Ménès ground ginger
• 30 g Albert Ménès sesame seeds
• 6 Albert Ménès GaetaAlbert Ménès violet olives, pitted
• 1 tbsp. Albert Ménès lemon zest
• 300 g farfalle
• 600 g red tuna loin
• 300 g green beans
• 250 g cherry tomatoes
• 3 eggs
• 1 pink shallot
• 3 tbsp. soy sauce
• 1 tsp sesame oil
• 3 tbsp. olive oil
• 1 lime
• Salt

Preparation :

Squeeze the juice from the lime. Mix together the soy sauce, sesame oil, juice, lemon zest and Albert Ménès ground ginger. Place the tuna in a dish and pour over the marinade. Turn over several times to coat and set aside in cling film in the fridge for 20 minutes.

Meanwhile, cook the pasta in boiling salted water for the time indicated on the packet for "al dente" cooking. Drain and rinse under cool running water. Set aside in a salad bowl.

Trim and thin out the green beans. Plunge them into boiling salted water and cook for 10 minutes. Drain and refresh. Cook the eggs in boiling water for 10 minutes. Drain and refresh. Shell and cut into quarters. Wash and halve the cherry tomatoes. Then slice the olives. Finally, peel and chop the shallot.

Heat a non-stick frying pan until white. Drain the tuna and place in the very hot pan. Sear for 3 minutes on each side. Remove the tuna from the pan and cut into thin slices.

Mix the pasta, green beans, cherry tomatoes, olives and shallots in a salad bowl with the olive oil. Divide the salad between the plates and add the egg quarters and slices of marinated tuna. Sprinkle with sesame seeds and serve immediately.