Fresh Grilled Tuna Salad

Name: Fresh Grilled Tuna Salad
Ingredients: 3 hard-boiled eggs, quartered; 10 lettuce leaves – Cos or similar; 115g/4oz green beans; 350g/12oz baby new potatoes; 2.5cm/1 inch thick olive oil; 1 tuna steak per person, about; 1 red onion, thickly sliced; 12 black olives; 8 anchovy fillets; 225g/8oz cherry tomatoes; 4–5 tbsp olive oil; 1 tbsp balsamic vinegar; 3 garlic cloves; 55g/2oz salted butter; salt and pepper; salt and pepper; 2 tbsp chopped chervil

Preparation info

Difficulty
Easy

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

During a shoot we tend to eat rather a lot and rather late. There is nothing I like more on my return to my flat in Victoria than a simple salad Niçoise. I always feel that there is something very restorative about it.

Ingredients

1 tuna steak per person, about
2.5cm/1 inch thick olive oil

Gluten-free
Pescatarian

Method

You can grill the tuna but it is far better cooked on a griddle, turn both ways to achieve that criss-cross pattern. Grill or griddle the tuna for about 1½ minutes in total, so that it is still pink in the middle. If you prefer it well done, cook for 1½ minutes each side. Par-boil the baby potatoes and then sauté in a pan with the butter and one clove of garlic until golden. Pour the oil into a