Tuna Niçoise

Tuna steaks and delectable aïoli make this salad a winner.
 
recipes, salad, fish
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Recipe from: 24 August 2015
Preparation time: 15 min
Cooking time: 30 min
 
 

Ingredients

 
  • 800
    g
    tuna steaks
  • 400
    g
    new potatoes
  • 400
    g
    fine green beans
  • 200
    g
    Rosa cherry tomatoes
  • 40
    g
    anchovy fillets in oil, drained
  • 100
    g
    black olives, stoned
  • 3
    eggs, soft boiled and cut in ¼ s
  • juice of 1 lemon
  • 50
    ml
    extra virgin olive oil
  • 200
    ml
    aïoli
  • sea salt and freshly ground black pepper
  • AïOLI:
  • (makes +-450 ml)
  • 8
    cloves
    garlic
  • 1
    Tbs
    Dijon mustard
  • 2
    Tbs
    white wine vinegar
  • 2
    egg yolks
  • 100
    ml
    extra virgin olive oil
  • 300
    ml
    vegetable oil
  • sea salt and pepper
Servings: Change Serving
 
 

Method

 

Cook the new potatoes in boiling salted water until soft, drain and leave to cool. Blanche and refresh the green beans. Cut the cherry tomatoes in half length-ways. Mix the potatoes, beans, olives and tomatoes together. Season and dress with the olive oil and lemon juice. Season with salt and pepper.

Brush the tuna steaks with olive oil and season with salt and pepper. Cook on a clean grill for approximately 3 minutes on each side, thus keeping the tuna nice and pink inside.
Arrange the dressed salad items in bowls; place a piece of tuna on each salad. Garnish with the anchovy fillets and quartered eggs. Drizzle each portion with the aïoli.

Aïoli


Roast the garlic cloves in a moderate oven (180ºC) until soft and golden. Crush the garlic to a paste.  Add the egg yolks, garlic and the mustard into a food processor.  Blend into a paste and then slowly add the oils. Add the vinegar. Season to taste with salt and pepper. If the dressing is not of a pouring consistency thin it out with a little water.

Recipe reprinted with permission of Weber.
 
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Read more on: fish  |  salad  |  recipes
 

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