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Niçoise sandwiches with potato, anchovy and caperberry salad

You'll need

  Salad 6 small kipfler potatoes 250 gm yellow or green beans, trimmed 8 anchovy fillets 1 red onion, thinly sliced 8 caperberries 45 gm (¼ cup) Niçoise or Kalamata olives 1½ tbsp white wine vinegar ¼ cup extra-virgin olive oil   Sandwiches 4 150gm tuna steaks (about 2.5cm-thick) ¼ cup olive oil, plus 1 tbsp extra 1 tbsp rosemary, coarsely chopped 1 baguette, sliced widthways and cut into 4 pieces 1 large clove of garlic, for rubbing 2 egg tomatoes, thinly sliced 2 hard-boiled eggs, peeled and thinly sliced


  • 01
  • Cook potatoes in boiling salted water until just tender, then drain and cool. Cut into 1cm-thick rounds. Cook beans in boiling salted water until just tender, drain and refresh in iced water, then drain again. Combine potatoes, beans, anchovies, onion, caperberries and olives in a large bowl. Place vinegar and olive oil in a separate bowl, and season to taste with sea salt and freshly ground black pepper.
  • 02
  • For sandwiches, place tuna in a shallow glass or ceramic dish, drizzle with ¼ cup olive oil and rosemary, then cover and refrigerate for 15 minutes.
  • 03
  • Remove tuna from marinade, season fish to taste, then barbecue or char-grill over high heat for 1-2 minutes on each side for medium, or until cooked to your liking. Brush bread lightly with remaining olive oil and barbecue or char-grill, cut-side down for 30-45 seconds. Lightly rub grilled bread halves with garlic clove.
  • 04
  • Place tuna on each of 4 bread halves, top with tomato, egg and remaining bread halves, then serve immediately with potato, anchovy and caperberry salad to the side, drizzled with dressing.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A dry-ish rosé or light red made from grenache.

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