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18
Salad Niçoise with Seared Tuna
Serves 4
A lovely authentic French salad, this sophisticated dish makes a substantial meal in itself.
Make it with fresh meaty tuna and remember to cook the tuna so it is still pink in the centre.
• 12 small Charlotte potatoes
• 4 free range eggs, room temperature
• 2 pieces of sustainably caught Tuna
approx. 150g each
• Freshly cracked black pepper
• 2 handfuls of rocket leaves
• 12 baby plum tomatoes, halved
• 1 red onion, peeled and very finely sliced
• 16 pitted Kalamata olives in brine, drained
• 8 anchovy fillets cut lengthways
into thin strips
• 100g green beans
French vinaigrette dressing
• 6 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar
• ½
small garlic clove, peeled and crushed
• Sea salt flakes
METHOD
1. Add the potatoes to a pan of boiling water and cook until tender. This should take
between 10-15 minutes. Meanwhile bring another pan of water to the boil and add the
green beans. Cook for 2-3 minutes, lift out and plunge into cold water. Turn the heat
down and add the eggs to the pan, simmer for 5-6 minutes; for runny eggs 3-4. Plunge
these into cold water and peel when cool enough to handle. Cut into quarters.
2. Heat a small frying pan over a high heat and add a little olive oil. Coat the tuna steaks with
a good grind of freshly ground black pepper on both sides and add to the pan. Sear for
2 minutes on each side, so it is still a little pink in the centre. Remove from the heat and
slice. Drain the potatoes and slice in half, cover and keep warm. Drain the green beans.
3. To make the vinaigrette add the olive oil, mustard, wine vinegar, garlic and a little sea salt
to a bowl, attach the whisk to the motor unit and whisk until the dressing has thoroughly
combined together, taste and adjust the seasoning.
4. In a large bowl, add the rocket leaves, sliced tomatoes, red onion, olives, sliced potatoes,
sliced tuna and drizzle with the vinaigrette and mix together. Top the salad with the eggs,
anchovies and green beans, and drizzle with more vinaigrette.
NOTE:
Any leftover dressing can be kept in a sealed jar in the fridge for up to 1 week.
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2017-06-09 2:12 PM