Seared tuna salad niçoise

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6 servings Prep: 30 mins, Cooking: 10 mins
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A fresh and summery salad for a fabulous lunch.

By Food24 November 03 2009
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Ingredients (13)

Anchovy Dressing: beaten egg
1.00 garlic — cloves, chopped
30.00 ml lemon juice
5.00 ml Dijon mustard
3.00 anchovy fillets
80.00 ml fresh chillies — 573
30.00 ml milk
Salad: young green beans
5.00 baby potatoes — thinly sliced
100.00 ml olive oil — for frying
500.00 g tuna — fresh
1.00 red onion — small, thinly sliced
250.00 g cherry tomatoes
500.00 ml watercress
80.00 ml black olives
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Method:

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.



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