Roasted Salad Nicoise With Spice Crusted Tuna
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Preheat oven to 180°C fan-forced.
Place potatoes, tomatoes, onions, olives, capers and anchovy fillets together in a large roasting tin, drizzle with half of the oil and season lightly. Cook in oven for 45 minutes until potatoes become golden.
Bring 2 small saucepans of water to the boil. Add a pinch of salt to one and cook beans until bright green and just tender, about 5 minutes; drain and refresh under cold running water. Gently lower the eggs into the other saucepan and cook for exactly 5 and a half minutes. Drain and cool under running water. Peel and set aside.
Pre-heat chargrill over a high heat. Brush tuna steaks on both sides with oil and press into the combined herbs and chilli flakes. Cook on pre-heated chargrill 2-3 minutes each side or until cooked as desired. Remove from heat, and set aside.
For the dressing, combine yolks, garlic, lemon juice and mustard in a medium bowl. Whisk briefly to combine. Place a damp cloth under the bowl and, whilst whisking, slowly add the olive oil until all is incorporated (emulsified) and dressing forms a light mayonnaise.
To assemble salad, drizzle a little of the dressing over a large platter. Arrange roasted vegetables, beans and parsley leaves over the top. Drizzle with a little more dressing. Top with tuna steak and arrange over the top of the salad with the halved boiled eggs.
Serve remaining dressing with the salad at the table.
500g baby potatoes, quartered
4 tomatoes, halved
2 red onions, peeled and cut into wedges
1 cup black olives
¼ cup capers, rinsed and drained
8 anchovy fillets
2 tablespoons olive oil
sea salt and freshly cracked black pepper
300g green beans, trimmed
2 x 250g tuna steaks
1 tablespoon olive oil
1 teaspoon Italian dried mixed herbs
1 teaspoon dried chilli flakes
2 egg yolks
1 clove garlic, crushed
1 tablespoon lemon juice
1 teaspoon Dijon mustard
¾ cup (185ml) olive oil
sea salt and freshly ground black pepper
Toegevoegd door: Cristina Nascimento
geraadpleegde: 1173 X
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