Fresh tuna salad Niçoise
Serves 4
Ingredients:
200 g (7 oz) fresh tuna fillet
4 eggs
175 g (6 oz) asparagus
Large bag of mixed salad leaves
110 g (4 oz) cherry tomatoes,
halved
50 g (2 oz) tin anchovy fillets in
oil (reserve oil for dressing)
For the dressing:
5 tbsp olive oil
1 tbsp anchovy oil (taken from tin
of anchovies, above)
3 tbsp white wine vinegar
1 garlic clove, crushed
1 tsp Dijon or English mustard
1
/
2
tsp sugar
Method:
1. Steam the tuna fillets at 100°C using a
perforated tray for 6–8 minutes, depending
on thickness. Flake and set aside.
2. Pierce the rounded end of the eggs with a
pin. Place in a perforated container and
steam for 8–10 minutes at 100°C. Cool under
running water and remove the shells.
3. Steam the asparagus at 100°C in a
perforated container for 3–4 minutes, then
refresh under cold water.
4. To make the dressing, place all the
ingredients in a screw-top jar, put the lid on
and shake vigorously until well blended.
Alternatively, whisk the ingredients
together in a bowl.
5. Arrange the salad leaves in a bowl and
scatter in the cherry tomatoes.
Add the flaked fish and asparagus. Drizzle
over the dressing to taste, then toss the
ingredients to mix the salad.
6. Cut the eggs into quarters and arrange on
top of the leaves. Lay the anchovy fillets in a
criss-cross fashion over the eggs and serve
with plenty of French crusty bread.
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