Seared tuna salad niçoise

Recipe from: 11/10/2005 12:00:00 AM
Seared Tuna Salad Niçoise

Ingredients 15
Servings 6
Time 30

Ingredients

  • 25
    ml
    Anchovy Dressing: beaten egg
  • 1
    garlic clove, chopped
  • 30
    ml
    lemon juice
  • 5
    ml
    Dijon mustard
  • 3
    anchovies
  • 80
    ml
    olive oil
  • 30
    ml
    milk
  • 200
    g
    Salad: young green beans
  • 5
    baby potatoes, thinly sliced
  • 100
    ml
    light olive oil for shallow-frying
  • 500
    g
    fresh tuna
  • 1
    small red onion, thinly sliced
  • 250
    g
    cherry tomatoes
  • 500
    ml
    fresh watercress
  • 80
    ml
    black olives
 

Method

10
 
Anchovy Dressing Pulse the egg, garlic, lemon juice, mustard and anchovies in a food processor until smooth. Add the oil in a thin stream while the motor is running and process until the mixture is thick. Stir in the milk just before adding the dressing to the salad.

Salad Boil, steam or microwave the beans and potatoes separately until just done. Rinse in cold water and drain. Heat the oil in a pan and fry the potato slices in batches until crisp and brown. Drain on paper towels. Cut the tuna into 2 cm thick steaks and cut each steak into 4 pieces. Sear the tuna for about 30 seconds on each side in a very hot griddle pan. Arrange the tuna, beans, potatoes, onion, tomatoes and watercress on a large salad platter. Sprinkle the olives on top and drizzle with the dressing.

 

Read more on: fish/seafood
 

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