FAST FOOD
Tuna and artichoke salad nicoise

Tuna and artichoke salad nicoise

Serves 6



350 gm   baby green beans, topped
3   300gm tuna steaks (about 2.5cm thick), halved
250 gm   truss cherry tomatoes, separated
1   butter lettuce, trimmed, leaves separated, washed and dried
150 gm   preserved artichoke hearts in olive oil, drained, quartered
1 tbsp   small capers
60 gm   small black olives
3   hard-boiled eggs, quartered
3   anchovy fillets, halved lengthways
Dressing
100 ml   olive oil
½   clove of garlic, finely chopped
¼ cup   firmly packed basil leaves
1½ tbsp   aged white wine vinegar


1 For dressing, process oil, garlic and basil in a small food processor until very finely chopped, then, just before serving, whisk in vinegar and season to taste with sea salt and freshly ground black pepper.
2 Cook green beans in boiling salted water until almost tender, then drain. Refresh in iced water and drain again.
3 Brush tuna steaks lightly on both sides with oil. Heat a heavy-based griddle or frying pan until very hot and cook tuna, in batches, for 1½ minutes on each side for medium-rare or until cooked to your liking. Remove tuna from pan and cool slightly. Add tomatoes to same pan, cover with a lid and, shaking pan occasionally, cook for 2-3 minutes or until tomatoes are just soft and the skins have burst.
4 Toss green beans with 2 tbsp dressing. Place lettuce leaves over the base of 6 shallow bowls, then top with green beans, cooked tomatoes, artichokes, capers, olives and egg quarters. Place tuna pieces over salad with anchovies, drizzle with remaining dressing and serve immediately.


RECIPE Sophia Young PHOTOGRAPHY Gorta Yuuki STYLING Sophia Young


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