A derivative of one of the World’s great salads, Salade Ni\u00e7oise, which is often augmented by tuna to make a more substantial meal. I had some good tuna steaks but it wasn’t really the weather for a salad. So, I used the ingredients of a Salade Ni\u00e7oise minus the salad leaves and served it warm with the salad dressing, topped with the grilled tuna steaks and hard-boiled egg. Very successful!<\/p>\n
| serves:<\/td>\n | 4<\/td>\n<\/tr>\n |
| preparation time:<\/td>\n | 20 mins<\/td>\n<\/tr>\n |
| cooking time:<\/td>\n | 20 mins<\/td>\n<\/tr>\n<\/table>\n<\/div>\n \n Ingredients<\/h2>\n\n Method<\/h2>\nSkin and de-seed the tomatoes then slice them lengthwise into strips about 1 cm wide. Wash and trim the beans and halve them. Cut the potatoes lengthwise into quarters. Simmer the potatoes until tender (about 7 minutes), steaming steam the green beans above them. Drain the potatoes and keep them and the beans warm.<\/p>\n Pit the black olives and quarter then lengthwise. Split four anchovy fillets in half lengthwise. Halve the hard-boiled eggs and top each half with two crossed anchovy strips. Chop the remaining anchovy fillets coarsely.<\/p>\n Warm the olive oil in a wide saut\u00e9 pan (be careful not to heat it too much; don?t fry things). Add the cooked vegetables and mix in the tomato segments trying not to break them up. Add the chopped anchovies, capers and black olives. Slacken the mustard with a splash of white wine vinegar and stir this into the vegetable mixture. Warm through very gently ? try to keep the tomatoes intact. Season to taste with some salt and pepper.<\/p>\n Sear the tuna steaks on a very hot ridged griddle pan being sure to keep them pink in the centre. Pile the vegetable mixture into the centre of each of four plates and top each with a tuna steak. Top each tuna steak with one of the egg halves topped with anchovy strips.<\/p>\n<\/div>\n |