Peppered tuna with Niçoise salad and black olive dressing

Name: Peppered tuna with Niçoise salad and black olive dressing
Ingredients: salt and freshly ground black pepper; salt and freshly ground black pepper; 1 garlic clove; a sprig of fresh rosemary; 100 g green beans, topped but leaving the tail; 3 tablespoons vinaigrette; 4 quail eggs; 4 new potatoes; 8 anchovy fillets; a handful mixed leaves; 200 g fresh tuna; 50 g cracked black pepper; ½ garlic clove; 50 ml olive oil; 100 g pitted black olives; 10 g capers; 300 ml olive oil, plus extra for drizzling; 8 cherry tomatoes on the vine, stems attached

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

When choosing tuna steaks, always buy ones that are deep red and aren’t turning brown at the edges. If you can’t find cracked black pepper, use crushed black peppercorns.

Ingredients

8 cherry tomatoes on the vine, stems attached
300 ml olive oil, plus extra for drizzling
1 gar

Fish course
Pescatarian
Gluten-free
Sensational

Method

To make the black olive dressing, place all the ingredients in a blender and whizz until smooth. Pour into a squeezy bottle.
Place the tomatoes,