Recipe: Fresh tuna salad with anchoiade toast
This is a version of salad nicoise, but adapated to what was in my fridge. I used a jar of anchoiade which I picked up from the gourmet shop at L'Hospitalet when I was in the Languedoc last year, but if you need a recipe there's one here. Use yellowfin tuna as bluefin is on the endangered list.
serves 4
125g green beans, cooked in boiling water until tender, drained and cooled
6 tomatoes, peeled, deseeded and cut into strips
1 head of cos lettuce, washed and torn into bitesized pieces
1 large shallot, finely sliced
half a cucumber, deseeded and roughly chopped
handful of black olives, pitted and chopped
juice of 1 lemon
2 tablespoons of extra virgin olive oil
4 x 170g yellowfin tuna steaks
salt and pepper
1 tablespoon of olive oil
16 small new potatoes, cleaned and boiled
4 eggs, hard boiled and cut into quarters
4 slices of toasted wholemeal or sourdough bread
jar of anchoiade paste
Put the green beans, tomatoes, lettuce, shallot, cucumber and olives in a bowl, season with salt and pepper and dress with the lemon juice and extra virgin olive oil.
Season the tuna steaks with salt and black pepper. Heat the olive oil in a pan and sear the tuna steaks until cooked to your liking (I prefer mine medium rare).
Arrange 4 egg quarters and 4 potatoes on each plate and top with a quarter of the salad. Rest a tuna steak on the salad and serve with a slice of toast thinly spread with the anchoidae paste. A glass or two of Limoux Chardonnay would go down a treat with this.
serves 4
125g green beans, cooked in boiling water until tender, drained and cooled
6 tomatoes, peeled, deseeded and cut into strips
1 head of cos lettuce, washed and torn into bitesized pieces
1 large shallot, finely sliced
half a cucumber, deseeded and roughly chopped
handful of black olives, pitted and chopped
juice of 1 lemon
2 tablespoons of extra virgin olive oil
4 x 170g yellowfin tuna steaks
salt and pepper
1 tablespoon of olive oil
16 small new potatoes, cleaned and boiled
4 eggs, hard boiled and cut into quarters
4 slices of toasted wholemeal or sourdough bread
jar of anchoiade paste
Put the green beans, tomatoes, lettuce, shallot, cucumber and olives in a bowl, season with salt and pepper and dress with the lemon juice and extra virgin olive oil.
Season the tuna steaks with salt and black pepper. Heat the olive oil in a pan and sear the tuna steaks until cooked to your liking (I prefer mine medium rare).
Arrange 4 egg quarters and 4 potatoes on each plate and top with a quarter of the salad. Rest a tuna steak on the salad and serve with a slice of toast thinly spread with the anchoidae paste. A glass or two of Limoux Chardonnay would go down a treat with this.
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