Salad Niçoise with Fresh Tunny

Name: Salad Niçoise with Fresh Tunny
Yield: Serves 6
Ingredients: 680 g (1½ lb) boneless fresh tunny steaks; 3 tablespoons olive oil; several leaves fresh basil, shredded; several leaves fresh basil, shredded; 1 tablespoon lemon juice; 230 g (8 oz) fresh small green beans; 4 eggs, hard boiled, shelled and quartered; 8 new potatoes, boiled and sliced; 6 firm sun-ripened tomatoes, skinned and cut into wedges; 8 anchovy fillets; leaves from 3 different lettuces; 4 spring onions, finely sliced; ½ a cucumber, peeled and sliced; small handful small black olives; squeeze of lemon juice; 4 tablespoons wine vinegar; ½ cup of extra virgin olive oil; leaves from 3 different lettuces; salt and pepper; salt and pepper; some basil leaves, torn into small pieces

Preparation info

Serves
6

Difficulty
Easy

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Any number of different ingredients can be used for this classic salad, such as artichoke hearts, thin slivers of raw fennel, baby broad beans or indeed any of the baby vegetables now available.

Ingredients

For the tunny

680 g (1½ lb) boneless fresh tunny steaks
3 tablespoons

Fish course
Pescatarian
Gluten-free

Method

Marinate the tunny steak in the olive oil, basil and lemon juice for a few hours if possible. Season them with salt and pepper. Heat a nonstick pan and cook the fish for about 3 minutes on each side. Remove the fish to a plate to cool, skin if necessary and divide into chunks.

Meanwhile blanch the beans in a large amount of boiling salted water until cooked al dente. Refresh unde