4 servings
Prep: 15 mins,
Cooking: 30 mins
Tuna steaks and delectable aïoli make this salad a winner.
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Ingredients (19)
800 g | tuna — steaks |
400 g | potatoes |
400 g | green beans — fine |
200 g | rosa tomatoes |
40 g | anchovy fillets — in oil, drained |
100 g | olives — black, pitted |
3 | eggs — soft-boiled |
lemon — juice only | |
50 ml | olive oil — extra virgin |
200 ml | aioli |
sea salt and freshly ground black pepper |
AïOLI:
(makes +-450 ml) | |
8 cloves | garlic — cloves |
1 Tbs | Dijon mustard |
2 Tbs | vinegar — white wine |
2 | eggs — just the yolks |
100 ml | olive oil — extra virgin |
300 ml | vegetable oil |
sea salt and freshly ground black pepper |
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