Niçoise style salad

INGREDIENTS

Fish

3 eggs, boiled for 10 minutes, peeled and cut into wedges
5 new potatoes, boiled and halved
100g fine green beans, topped, tailed and blanched
120g assorted salad leaves, washed and trimmed
150g ripe baby tomatoes, halved
400g fresh yellowfin tuna
(or smoked mackerel, salmon or snoek)
10g capers, rinsed and drained
15g anchovies, rinsed and sliced into slithers
10 small black olives, pitted and halved
5 sprigs parsley leaves, chopped

Dressing

½ garlic clove, crushed
1 tsp Dijon mustard
3 sprigs each of dill and chives, chopped
1 tbsp white wine vinegar
60ml extra virgin olive oil

METHOD

Dressing

Combine all the ingredients except the oil and blitz in a blender. Gradually add the oil so that the dressing emulsifies. Check the seasoning – anchovies, capers and olives are very salty so you won’t need much salt for the salad.

Tuna

Cut the fish into large rectangles or blocks. Season and drizzle with a touch of olive oil. Heat a griddle or cast iron pan to very hot and sear the fish on all sides. The fish should have good colour on the outside, but still be rare/medium rare in the middle.

Do not overcook it or it will resemble tinned tuna. Remove the tuna from the heat and allow it to cool a bit before slicing into 0.5cm slices.

Dress the salad. Plate the salads in layers as a large salad or individual plates.

Serves: 4, Preparation time: 30min, Cooking time: 20min