No potato niçоise (salad)



   This is one of my favourite fall-back recipes, stacked with lots of interesting morsels and 
   a little Riviera sophistication. If entertaining on a Fast Day-and I don't see any reason not 
   to, as long as you can forego the goblets of wine-this makes a gorgeous glamour plate for 
   a party.
   Simply multiply the quantities according to how many friends show up, and perhaps serve
   with  griddled tuna steak rather than the tinned variety.


              Serves two

  Ingredients:

  1200g tuna steak (or 160g tinned
  tuna in brine,   drained which
  reduces calorie count by 60)
  1 egg, hardboiled and plunged into
  cold water
  salad leaves-choose soft, pretty
  ones like radicchio or lamb's lettuce
  200 g green beans, steamed or
  boiled and refreshed in cold water
  50 g cherry tomatoes, halved
  8 black olives
  squeeze of lemon juice
  ½ Tbs good olive oil
  salt and pepper
  2 anchovy fillets (optional)
  lemon wedges, to serve




      Preparation:
  • If using fresh tuna, season and griddle in a hot pan until cooked to your liking.
  • Allow to rest. 
  • Assemble the leaves, cold green beans, quartered hardboiled egg, tomatoes and olives decoratively in a bowl.
  • Dress with lemon and olive oil.
  • Place tuna fillet or tinned tuna on top, season and garnish with anchovy fillet and lemon wedges.

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