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Salad nicoise with fresh tuna




Source of Recipe


AWW


List of Ingredients




350g piece fresh tuna
1 litre (4 cups) extra virgin olive oil, approximately
600g medium kipfler potatoes (or Desiree)
300g baby green beans
1 baby cos lettuce
3 small (375g) vine-ripened tomatoes, cut into wedges
½ cup (90g) baby black olives
ANCHOVY DRESSING
6 anchovy fillets, drained
1 tablespoon Dijon mustard
1/3 cup (80ml) white wine vinegar
1/3 cup (80ml) oil reserved from tuna


Recipe



Preheat the oven to moderately slow (160°C/140°C fan-forced). Place tuna in a small, deep loaf pan. Pour enough oil over tuna to cover completely. Cover pan with foil and bake for 15 minutes. Remove foil and cool tuna in the oil.

Remove tuna and drain on absorbent paper. Flake tuna into large pieces. Reserve oil for Anchovy Dressing and another use.

Meanwhile, boil or steam the potatoes until tender; drain. Cool slightly then peel; cut into quarters.

Boil, steam or microwave beans until almost tender, drain. Add to a bowl of iced water, stand until cold; drain.

ANCHOVY DRESSING: Blend or process anchovies, mustard, vinegar and oil until combined.

Just before serving, combine tuna, potatoes, beans, lettuce, tomatoes and olives in a large bowl with enough of the Anchovy Dressing to coat the ingredients lightly.

Serve drizzled with a little more Anchovy Dressing, if desired.

Not suitable to freeze.
Beans suitable to microwave.

Cook's Note: Refrigerate leftover oil and use within one week