Tuna Niçoise Recipe
- 50g/1¾oz anchovies in oil
- 400g/14oz pitted black olives
- 75g/2½oz capers, drained and rinsed
- 2-3 garlic cloves
- 1 tsp Dijon mustard
- 2 tsp lemon juice
- 2 tbsp good-quality olive oil
- handful fresh basil, chopped
- fresh black pepper
- 2 tsp Dijon mustard
- 1 tbsp white wine vinegar
- 100ml/3½oz extra virgin olive oil
- ½ lemon, juice only
- pinch of salt and pepper
- 4 Baby Gem lettuce
- 200g/7oz green beans, topped, tailed and blanched
- 4 tsp capers, drained and rinsed
- 200g/7oz cooked new potatoes
- 24 baby plum tomatoes, cut in half
- 4 tuna steaks, approximately 175g/6oz each
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 4 soft-boiled medium eggs, peeled and halved
- 1 tbsp chopped chives
- 1 loaf olive sourdough fougasse
- To make the tapenade, combine everything except half of the basil and the black pepper in a food processor and blend until roughly chopped up, but not puréed. Pour into a dish and garnish with black pepper and the remaining basil leaves.
- To make the dressing, place all ingredients in a clean jam jar. Put the lid on and shake well until the dressing has emulsified.
- To make the salad, tear the Baby Gem leaves and place in a bowl with the remaining salad ingredients.
- To make the tuna, heat a griddle pan until hot. Rub a little olive oil on both sides of the tuna steaks and season with salt and freshly ground black pepper.
- Fry the tuna in a hot pan for two minutes on each side, or until cooked to your liking.
- To serve, drizzle two tablespoons of dressing over the salad. Very gently, using your hands, mix the salad so that it’s coated in the dressing. Arrange the salad on a large platter or board. Place the eggs around the salad.
- Slice the tuna on the diagonal and lay slices on top of the salad. Sprinkle over the chives. Pour any remaining dressing in a jug leave on the table next to the salad. Serve with the fougasse and tapenade.
