Name: Niçoise sandwiches with potato, anchovy and caperberry salad
Yield: 4
Ingredients: Salad; 6 small kipfler potatoes; 250 gm yellow or green beans, trimmed; 8 anchovy fillets; 1 red onion, thinly sliced; 8 caperberries; 45 gm Niçoise or Kalamata olives (¼ cup); 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

Niçoise sandwiches with potato, anchovy and caperberry salad

Australian Gourmet Traveller fast food recipe for niçoise sandwiches with potato, anchovy and caperberry salad

Serves 4

Ingredients

Salad

6 small kipfler potatoes

250 gm yellow or green beans, trimmed

8 anchovy fillets

1 red onion, thinly sliced

8 caperberries

45 gm Niçoise or Kalamata olives (¼ cup)

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

Method

Main

1.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.

2.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.

3.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.

4.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.