Seared Tuna Salad (Salad Nicoise)
INGREDIENTS
- 2 fair trade sustaianble biodiverse ethnicly kind disabled access Tuna steaks!
- 3-4 potatoes, cooked in their skins
- 2 seriously ripe tomatoes
- Handful of black olives
- Handful of green or french beans
- Tsp chopped fresh thyme
- 1 clove of garlic
- 2 large Cos or Romaine lettuce leaves per portion
- Dressing (quick, cheating version) 1tbs french dressing, 1tbs mayo, 4 anchovy fillets, mashed, 1tbs lemon juice, 1 tsp honey (all of the above mixed together and seasoned generously)
METHOD
Tuna salad... as old and as predictable as a wet Irish summer! But it's not something most of us have all the time so, it is a lovely change once in a while.
Method:
- Quarter the tomato, de seed and cut each quarter into 2-3 strips.
- Rinse and split the olives.
- Trim the beans and cut in half.
- Cook in boiling water for 3 mins. Drain.
- Season the tuna, rub all over with olive oil.
- Fry the tuna on each side for 1 min roughly.
- Place on a warm plate and cover with oil.
- Add the diced spuds to the hot pan with some more oil.
- Followed by the garlic.
- Fry for 1 minute (you are just warming the spuds, not frying them)
- Now add the green beans, tomato and thyme.
- Stir a few times... it's not essential to get the contents really hot, in fact, you do not want them browned or too hot, it's a salad after all.
- To serve, place the veg from the pan in to the lettuce leaves.
- Carve the tuna in to 4-6mm slices and place on top of the veg and toms mix.
- Season with plenty of black pepper.
- Sprinkle over the olives.
- Finally, pour over the dressing and serve with a nice crisp rose wine and warm focaccia bread.
