Grilled tuna salad nicoise

4 servings

Ingredients

Quantity Ingredient
1 pounds Fresh tuna steak fillet
Olive oil
12 ounces Small new potatoes; boiled
4 ounces Green beans; topped, tailed and
; cut in half
3 Hard-boiled eggs
2 Little Gem lettuces
1 Jar grilled artichokes
8 ounces Cherry tomatoes; halved
8 Anchovy fillets; cut in half
; lengthways
12 Black olives; up to 16
1 Clove garlic; crushed, up to 2
1 tablespoon Balsamic or sherry vinegar
4 tablespoons Olive oil; up to 5
2 tablespoons Chopped fresh chives
Salt and pepper

Directions

VINAIGRETTE

Grill the tuna steaks, brushing them first with a little oil, for about 1-11/2 minutes each side. They should still be pink in the middle.

Make the vinaigrette in the usual way.

Cut the tuna into large chunks, toss in a little dressing and leave to cool. Slice the potatoes while still hot. If they are very small, leave them whole. Toss in a little more dressing then leave to cool.

Boil the green beans for about 4 minutes. Drain, run under the cold tap and then drain again thoroughly and mix in with the potatoes.

Place the remaining dressing in a large salad bowl. Just before serving, make the salad, starting with the lettuce and adding all the other ingredients, mixing lightly with your fingers as you go.

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Carlton Food Network

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