Ceasar Salad Surf & Turf

Place the eggs in boiling water, remove after 1 min., rinse with cold water and set aside. Wash the turkey breast, pat dry and cut into strips. Wash the romaine lettuce, pat dry and cut in half. Peel the garlic. Wash and dry the lemon, grate the zest and squeeze the lemon. Cut the tuna into small cubes.
Place the peeled eggs, mustard, garlic, anchovies, Worcestershire sauce and lemon juice in a tall blender jug and puree with a hand blender. Slowly pour in the oil and mix in the grated Parmesan at the end. Season the dressing with salt and pepper to taste.
Fry the turkey strips in a little oil until golden brown. Season with salt and pepper and toss with a little grated lemon zest. Briefly sear the tuna on all sides.
Arrange the salad and top with the dressing. Arrange the tuna cubes and turkey breast strips on top and finish with a few cherry tomatoes.