serves
2
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- crusty bread, to serve
Salad
- 2–4 kiplfer potatoes, peeled
- 2 handfuls baby green beans, trimmed
- 2 eggs
- 200 g tuna steak (or 200 g canned tuna in olive oil)
- 1 mignonette lettuce
- 125 g cherry or grape tomatoes, halved
- 1 grated carrot, cut into julienne or shredded
- 1 yellow capsicum, cut into strips
- 16 black niçoise olives
- ¼ cup chopped chives
Vinaigrette
- 1 garlic clove, crushed
- 8 anchovy fillets, halved lengthwise
- sea salt
- 250 ml (1 cup) olive oil (not extra virgin)
- 80 ml (⅓ cup) lemon juice
- flaked sea salt and ground black pepper, to taste
- 1 tbsp Dijon mustard
Instructions
- Place the peeled potatoes in a saucepan of lightly salted cold water, bring to the boil, then simmer until tender. Drain, cut in half or into chunks and keep warm.
- Meanwhile, fill a bowl with cold water and ice (this will be used to refresh both the beans and the eggs). Add the beans to a saucepan of lightly salted boiling water and cook for 2 minutes. Drain and place in the iced water to stop the cooking. Drain again.
- Place the eggs in a small saucepan of cold water, bring to a simmer and cook for 5 minutes. Drain and place in the bowl of iced water until cooled. Peel and cut into quarters. The yolk should still be soft.
- For the vinaigrette, place the crushed garlic, chopped anchovies and a pinch of salt in a small bowl and use a fork to mash into a paste. Transfer to a jar, add the remaining ingredients and shake vigorously.
- Heat a heavy – based frying pan over high heat. Season the tuna on both sides, then add 1 tablespoon of olive oil to the pan and when hot, sear the tuna on all sides for 1 minute. Remove from the pan and stand for 10 minutes, then slice.
- To assemble the salad, line a large serving plate with the lettuce leaves. Lay out rows of each ingredient. Serve with the vinaigrette and crusty bread.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
