Ingredients:
450g/1lb fresh tuna steaks
2 tbsp olive oil plus extra to cook
2 small red (bell) peppers, halved and seeded
2 large (US extra large) eggs
220g/8oz podded broad (fava) beans
340g/12oz tomatoes, quartered
½ cucumber, seeded and cut into chunks
50g/2oz/½ cup small black olives, pitted
6 spring onions (scallions), chopped
1 x 50g/2oz can anchovy fillets, drained and chopped
50g/2oz rocket (arugula)
salt and ground black pepper
For the dressing:
2 tbsp lemon juice
1 tbsp white wine vinegar
1 tsp Dijon mustard
6 tbsp extra virgin olive oil
Method:
1 Put the tuna steaks in a dish, spoon over 2 tbsp oil, then cover and leave to marinate in the fridge for at least 3 hours.
2 Cook the tuna on an oiled griddle pan set over a medium to high heat for a few minutes each side until cooked to your liking. Remove and set aside to cool.
3 Grill (broil) the peppers, skin-side up, under a hot grill (broiler) until charred. Place in a bowl, cover with clingfilm (plastic wrap) and leave until cool. Skin the peppers, cut into thick strips and set aside.
4 Bring a small pan of water to the boil, add the eggs and simmer for 8 minutes. Cool under cold running water, then shell and cut into quarters.
5 Boil the broad beans in a pan of water for 2 minutes. Drain and refresh in cold water. Slip off the skins.
6 Make the dressing: put all the ingredients in a screw-topped jar, season to taste and shake well.
7 Break the tuna into large flakes in a salad bowl. Add the grilled peppers, tomatoes, eggs, cucumber, olives, spring onions, anchovies and broad beans with some of the dressing. Toss gently and check the seasoning.
8 Gently stir in the rocket leaves, coating them with the remaining dressing.
9 Serve the salad immediately before the rocket starts to wilt.
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