Peppered Tuna Nicoise

Name: Peppered Tuna Nicoise
Cuisine: French
Ingredients: 100 ml fruity extra virgin olive oil; ½ teaspoon sea salt; 1 teaspoon Roasted Garlic Paste (see Essentials); 30 ml Banyuls vinegar; 75 ml extra virgin olive oil; 2 teaspoons anchovy cream; pinch of cayenne pepper; ½ teaspoon freshly ground black pepper; 1 teaspoon small salted capers, rinsed; ½ teaspoon smooth Dijon mustard; 3 anchovy fillets; 1 clove garlic; 4 hard-boiled quail eggs, shelled; 100 g small Ligurian black olives, pitted; ½ punnet parsley cress, snipped; 1 punnet rocket cress, snipped; 4 anchovy fillets; ½ punnet celery cress, snipped; 6 baby beans, blanched and finely sliced; ½ yellow capsicum (pepper), roasted and peeled; 2 tablespoons chervil leaves; 1 tablespoon chopped chives; ½ red capsicum (pepper), roasted and peeled; 2 teaspoons small salted capers, rinsed and patted dry with paper towel; ½ yellow capsicum (pepper), roasted and peeled; ½ red capsicum (pepper), roasted and peeled; ½ teaspoon cayenne pepper; 2 teaspoons freshly ground black pepper; 2 teaspoons small salted capers, rinsed and patted dry with paper towel; vegetable oil, for deep-frying

Preparation info

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Inspired by long and languid summer days along the Mediterranean coast, this is one of my regular ‘at home’ salads, especially when I want to prepare something light and flavoursome. Any sashimi bar at the fish market or a quality fishmonger will be able to cut the tuna in this manner for you.

Ingredients

300 g sashimi-grade yellowfin or bluefin tuna, cut into 4 rectangular logs
40 ml olive oil

Europe
France
Fish course
Pescatarian
Gluten-free
Summer

Method

To prepare the tuna, mix the oil with the salt, pepper and cayenne. Roll each tuna log in the spiced oil until well coated. Wrap each log in a long length of plastic film, to make about eight layers around the tuna. Tie both ends to secure, making sure there are no air pockets inside the plastic.

Bring a saucepan of water to simmering point, turn off the heat and float the tuna parcels