nicoise salad with grilled tuna steaks
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nicoise salad with grilled tuna steaks
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A classic Nicoise salad with frilled tuna steaks.
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Ingredients
- 1 red pepper
- 320 g new potatoes 11 1/4 oz
- 200 green beans trimmed, 7oz
- 4 egg or 8 quails eggs
- 4 tomatoes cut into wedges
- 1 white onion sliced into fine rings, or red onion
- 80 g black olives 2 3/4 oz
- 100 g anchovies
- 250 g tuna from a sustainable source, fresh, streaks
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Dressing
- 1 shallot or half a small white onion) finely chopped, large
- 2 garlic finely sliced (I squashed, cloves
- 90 ml olive oil plus extra for frying, 1/3 cup
- 2 T red wine vinegar
Instructions
- Preheat the oven to 200C / 400F, then cook the whole pepper for 30 minutes. Remove, place in a bowl, cover with cling film and leave to cool.
- Bring 3 pots of salted water to the boil. In one pot, cook the potatoes for 15 – 20 minutes until tender and you can easily push a knife through. Drain and set aside until cool enough to handle.
- Cook the green beans for 10 minutes in a second pan (I found 5 minutes more than enough as I like them crunchy) and then refresh under cold water.
- In the third pan hard-boil the eggs for 8 minutes, or quail eggs for 4 minutes, then drain and leave to cool.
- To make the dressing, whisk al the ingredients together in a small bowl, season with salt and pepper to taste and set aside.
- Peel, deseed and slice the pepper lengthways. Peel the potatoes and cut in chunks or halves. Peel the eggs and cut into quarters. Arrange the beans, peppers, tomatoes, onions and eggs on a large plate and top with the olives and anchovies.
- Season the tuna with salt and pepper. Heat a large frying pan (I used a griddle pan). Brush the fish with olive oil and cook the fish 1-2 minutes per side until browned on the outside but still rare on the inside. Put the tuna on top of the salad and pour the dressing over and serve immediately.
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