Roasted salad nicoise with spice crusted tuna
|
Catégorie: Poisson Recette typique de: Australie Préparer en: 30 minutes Portions: 4 personnes |  |
| Ingrédients: 500g baby potatoes, quartered 4 tomatoes, halved 2 red onions, peeled and cut into wedges 1 cup black olives ¼ cup capers, rinsed and drained 8 anchovy fillets 2 tablespoons olive oil sea salt and freshly cracked black pepper 300g green beans, trimmed 4 eggs 2 x 250g tuna steaks 1 tablespoon olive oil 1 teaspoon Italian dried mixed herbs 1 teaspoon dried chilli flakes Garlic aioli 2 egg yolks 1 clove garlic, crushed 1 tablespoon lemon juice 1 teaspoon Dijon mustard ¾ cup (185ml) olive oil sea salt and freshly ground black pepper |
Methode: Preheat oven to 180°C fan-forced. Place potatoes, tomatoes, onions, olives, capers and anchovy fillets together in a large roasting tin, drizzle with half of the oil and season lightly. Cook in oven for 45 minutes until potatoes become golden. Bring 2 small saucepans of water to the boil. Add a pinch of salt to one and cook beans until bright green and just tender, about 5 minutes; drain and refresh under cold running water. Gently lower the eggs into the other saucepan and cook for exactly 5 and a half minutes. Drain and cool under running water. Peel and set aside. Pre-heat chargrill over a high heat. Brush tuna steaks on both sides with oil and press into the combined herbs and chilli flakes. Cook on pre-heated chargrill 2-3 minutes each side or until cooked as desired. Remove from heat, and set aside. For the dressing, combine yolks, garlic, lemon juice and mustard in a medium bowl. Whisk briefly to combine. Place a damp cloth under the bowl and, whilst whisking, slowly add the olive oil until all is incorporated (emulsified) and dressing forms a light mayonnaise. To assemble salad, drizzle a little of the dressing over a large platter. Arrange roasted vegetables, beans and parsley leaves over the top. Drizzle with a little more dressing. Top with tuna steak and arrange over the top of the salad with the halved boiled eggs. Serve remaining dressing with the salad at the table. |