Niçoise salad with albacore tuna


"I love the Niçoise salad at Stokehouse Brisbane. Would you ask for the recipe?"
Danielle West, Belmont, Qld

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You'll need

200 gm small kipfler potatoes 250 gm green beans, trimmed 2 eggs 2 tsp extra virgin olive oil 2 (2cm thick, 300gm each) albacore tuna steaks (see note) 300 gm heirloom cherry tomatoes, coarsely chopped 100 gm (½ cup) mixed pitted olives 2 cups (loosely packed) small mixed salad leaves, such as mesclun 2 tsp capers in vinegar, drained 2 radishes, cut into julienne 2 anchovy fillets, finely chopped 1 red shallot, thinly sliced To serve: small or micro purple and green basil leaves   Mustard dressing 2 tbsp extra-virgin olive oil 1 tbsp red wine vinegar 2 tsp Dijon mustard ½ clove garlic, finely chopped 2 tsp finely chopped flat leaf parsley

Method

  • 01
  • Cover potatoes in a saucepan with plenty of cold salted water and bring to the boil. Reduce heat and simmer until tender (15-20 minutes), then drain and cut into about 7mm-thick slices.
  • 02
  • Meanwhile, blanch green beans until tender (1 minute), then refresh and thinly slice crossways.
  • 03
  • Place eggs in a small saucepan, cover with cold water and bring to the boil, then simmer over medium heat until hard-boiled (7 minutes). Drain, refresh in an ice bath to cool completely (2-3 minutes), then peel and cut into small pieces.
  • 04
  • Heat a barbecue or char-grill pan over high heat. Season potatoes and tuna to taste and gently toss each with 1 tsp olive oil to coat and grill until charred on all sides (4-5 minutes for potatoes and 3 minutes for tuna). Leave tuna to rest for 2 minutes, then cut into 2cm dice.
  • 05
  • For mustard dressing, whisk ingredients in a small bowl and season to taste.
  • 06
  • Combine tomatoes, olives, salad leaves, capers, radish, anchovies, shallot, potatoes, beans and egg in a bowl. Transfer to plates, drizzle with dressing, scatter with tuna and herbs and serve.

Note Order albacore tuna, a more sustainable variety with pale flesh, from your fishmonger.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2015

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