Tuna Niçoise

4 servings Prep: 15 mins, Cooking: 30 mins
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Tuna steaks and delectable aïoli make this salad a winner.

By Food24 August 24 2015
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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
(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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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.


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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