Grilled Tuna “Nicoise Style”
Grilled Tuna “Nicoise Style”
Ingredients
4 x 160g Tuna steaks thick cut
400g New potatoes, cooked & sliced
200g Plum tomatoes chopped
115g fine French beans, topped, cooked & cooled
2 each Little gem lettuce quartered
120g Red onion, finely sliced
8 Anchovie fillets cut into thin strips
4 each Soft boiled eggs peeled & halved
20 each Black olives
8 Basil leaves, ripped
For the dressing & Marinade
100ml Extra virgin olive oil
25ml Aged red wine vinegar
10 Freshly chopped parsley
5g Freshly snipped chives
2 Garlic cloves, peeled and finely chopped
Maldon sea salt & black pepper
Method
To make the dressing, whisk together the red wine vinegar, olive oil, parsley, chives, garlic, salt & pepper. Season tuna and place in a shallow dish and pour over half of the dressing, cover and chill for 1-2 hours to allow the fish to marinade, turn in the marinade from time to time. Heat a griddle pan or a barbecue until very hot, remove the tuna steaks for 3-4 mins on each side, less if you prefer pink, keep hot
To Serve
Take 4 plates and arrange the little gems (1/2 a head per person), onion, tomatoes, potato, beans and anchovies, season. Top with tuna steaks and drizzle over the remaining dressing the finish by adding the eggs, olives & basil
Chefs note
Serve with catalan grilled bread