Grilled tuna salad nicoise
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh tuna steak fillet |
| Olive oil | ||
| 12 | ounces | Small new potatoes; boiled |
| 4 | ounces | Green beans; topped, tailed and |
| ; cut in half | ||
| 3 | Hard-boiled eggs | |
| 2 | Little Gem lettuces | |
| 1 | Jar grilled artichokes | |
| 8 | ounces | Cherry tomatoes; halved |
| 8 | Anchovy fillets; cut in half | |
| ; lengthways | ||
| 12 | Black olives; up to 16 | |
| 1 | Clove garlic; crushed, up to 2 | |
| 1 | tablespoon | Balsamic or sherry vinegar |
| 4 | tablespoons | Olive oil; up to 5 |
| 2 | tablespoons | Chopped fresh chives |
| Salt and pepper | ||
Directions
VINAIGRETTE
Grill the tuna steaks, brushing them first with a little oil, for about 1-11/2 minutes each side. They should still be pink in the middle.
Make the vinaigrette in the usual way.
Cut the tuna into large chunks, toss in a little dressing and leave to cool. Slice the potatoes while still hot. If they are very small, leave them whole. Toss in a little more dressing then leave to cool.
Boil the green beans for about 4 minutes. Drain, run under the cold tap and then drain again thoroughly and mix in with the potatoes.
Place the remaining dressing in a large salad bowl. Just before serving, make the salad, starting with the lettuce and adding all the other ingredients, mixing lightly with your fingers as you go.
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Carlton Food Network
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