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Grilled Tuna Nicoise Platter

  • Preparation Time45 mins
  • Cooking Time5 mins
  • Serves8
  • DifficultyEasy
8 (2.5-cm-thick) fresh tuna steaks (about 2kg)
Good olive oil
Salt
Freshly ground black pepper
350g french beans (haricots verts), stems removed and blanched
1 recipe french potato salad, recipe follows
1kg ripe tomatoes, cut into wedges (6 small tomatoes)
8 hard-cooked eggs, peeled and cut in 1/2
250g good black olives, pitted
1 bunch watercress or rocket
1 tin anchovies (optional)
1) To grill the tuna, get a charcoal or stove-top cast iron griddle very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 1 1/2 to 2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry.

2) Arrange the tuna, haricots verts, potato salad, tomatoes, eggs, olives, watercress, and anchovies, if used, on a large flat platter.

3) For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Drizzle some over the fish and vegetables and serve the rest in a pitcher on the side.

For French potato salad:

4) Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes.

5) As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.

6) Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the spring onions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

Serves 4 to 6
preparation time: 20 minutes
cooking time: 30 minutes

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