Steamed Carrots with Tuna Caesar Dressing
Cook Time 30 minutes
Servings 4 as a side
6 whole carrots, peeled and left whole
2 hard-boiled eggs, chopped
½ bunch chives, finely snipped
2 tbsp toasted hazelnuts and roughly chopped
1 x 95g can of tuna in spring water
1 clove of garlic, grated
25g parmesan, finely grated plus extra freshly shaved to garnish
1 tsp dijon mustard
1 tsp Worcestershire sauce
200ml grapeseed or vegetable oil
1 tsp apple cider vinegar
Salt & pepper
Steam the whole carrots for 10-15 minutes until just tender. Cool slightly. The carrots are best served warm.
For the dressing, blitz the tuna, garlic, Parmesan, hard-boiled egg yolks, Worcestershire sauce and mustard in a blender or food processor until combined. With the motor running, slowly drizzle in the oil. Once thick and creamy, add the vinegar and season with salt and pepper to taste.
Finely chop the egg whites.
Sprinkle over egg whites, hazelnuts and chervil.