Seared tuna with egg and anchovy

Name: Seared tuna with egg and anchovy
Yield: Feeds four
Ingredients: 4 free range eggs (65 g); 6 anchovy fillets, rinsed and dried; 2 tbsp red wine vinegar; freshly ground black pepper; 2 large round oxheart tomatoes; 4 tuna steaks, cut around 2 cm (1 in) thick; 20 green beans, trimmed; 4 tbsp extra virgin olive oil

Preparation info

Feeds
four

Difficulty
Easy

Appears in

Old Food

By Jill Dupleix

Published 1998

About

Based on the ancient Niçoise pissala, a paste of ground anchovies, this dish goes beyond the Niçoise salad, using green beans, fried tomatoes and a coddled egg. The two-minute egg that actually takes thirty minutes is a great little trick in its own right to use for all sorts of salads.

Ingredients

4 free range eggs (65 g)
6 anchovy fillets, rinsed and dried
2

Lunch
Pescatarian
Gluten-free

Method

Place eggs in a pan of simmering water and boil for 3 minutes. Remove from water and allow to cool for 30 minutes.

Pound 4 of the anchovy fillets to a paste. Add vinegar and pepper, and whisk in the olive oil until dressing thickens.

Cook green beans in simmering, salted water for 3 minutes. Drain, cool under cold running water and set aside. Slice each tomato into 2 large discs