Barbecued niçoise-style tuna
The perfect combo of light and fresh flavours, this healthy dish is ready in under 20 minutes.
3 large handfuls green beans, cooked, cut into small pieces
¼ bunch flat-leaf parsley, leaves torn
3 spring onions, finely sliced
1½ Tbsp baby capers
50ml extra virgin olive oil
Salt and freshly ground black pepper, to season
4 x 3cm-thick tuna fillets, or 12 small tuna medallions
½ cup whole-egg mayonnaise
Extra virgin olive oil,
to serve
4 soft-boiled eggs, halved
12 white anchovies (see
Cook’s tips, left)
Lemon cheeks, to serve
Tips
Ingredients
4 Tbsp pine nuts, toasted3 large handfuls green beans, cooked, cut into small pieces
¼ bunch flat-leaf parsley, leaves torn
3 spring onions, finely sliced
1½ Tbsp baby capers
50ml extra virgin olive oil
Salt and freshly ground black pepper, to season
4 x 3cm-thick tuna fillets, or 12 small tuna medallions
½ cup whole-egg mayonnaise
Extra virgin olive oil,
to serve
4 soft-boiled eggs, halved
12 white anchovies (see
Cook’s tips, left)
Lemon cheeks, to serve
Method
1. Preheat barbecue grill or griddle plate to hot.
2. Combine pine nuts, beans, parsley, onion, capers and oil in a large bowl. Season.
3. Add tuna to grill and cook, on 1 side only, for 3 minutes or until cooked halfway up the fillet.
4. To serve, put tuna on serving plates, rare-side up. Top each plate with a dollop of mayonnaise and scatter over a little of the bean and pine nut salad. Drizzle with oil and serve with egg, anchovies and lemon cheeks on the side.
- For perfect soft-boiled eggs, bring eggs to room temperature and place in a medium saucepan of cold water. Bring to a gentle simmer and cook for 4 minutes. Use a slotted spoon to remove from the water and serve immediately.
- White anchovies are filleted anchovies cured in white vinegar. They are sweeter than regular anchovies, with a mild flavour and slightly firmer texture. You can buy them from specialty food shops and good delicatessens.Notes
To toast pine nuts, spread evenly on an oven tray. Cook at 180°C for about 5 minutes or until golden. Keep a close eye on them, as they can burn easily.
- Author:
- Stylist:
- Caroline Velik
- Photographer:
- Marina Oliphant
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