Tuna & Roast Potato Nicoise Salad

Preparation time:: 20 mins

Cooking time:: 45 mins

Serves:: 4

Try this modern twist on a classic French salad!

Ingredients

1kg baby chat potatoes, halved
½ tsp cayenne pepper
2 tsps sea salt
1 tsp cracked black pepper
¼ cup olive oil
4 eggs
250g green beans, trimmed
2 x 250g fresh tuna steaks
250g punnet cherry tomatoes, halved
½ small red onion, halved, thinly sliced

½ cup kalamata olives

Dressing

¼ cup extra virgin olive oil
2 tblsps lemon juice
2 tsps Dijon mustard
½ cup basil leaves
¼ cup chopped fresh dill
1 green spring onion, chopped
1 clove garlic
Salt and pepper, to taste

Method

1 To make dressing, blend all ingredients until smooth.

2 Toss potatoes in combined cayenne pepper, sea salt, black pepper and 2 tblsps of the oil in

a large bowl. Transfer to an oven tray lined with baking paper.

3 Cook in a moderately slow oven (160C) for 45 minutes, or until golden and tender.

4 Meanwhile, place eggs into a saucepan of hot tap water. Leave for 10 minutes. Place saucepan over a medium to high heat. Bring to a gentle boil. Cook for 5 minutes. Drain. Rinse under cold water. Peel and quarter.

5 Blanch beans in a saucepan of boiling water for 1 minute. Drain. Cool in a bowl of iced water. Drain.

6 Heat a grill pan over a medium to high heat. Brush both sides of tuna with remaining oil. Season with salt and pepper.

7 Cook for 1 minute on each side for medium rare, or until cooked to your liking. Remove. Stand, loosely covered with foil, for 5 minutes. Cut into strips.

8 Combine tuna, warm potatoes, beans, tomatoes, onion and olives in a bowl. Toss gently. Arrange eggs on top. Drizzle with dressing.

Notes

Tip: Keep eggs in the fridge to ensure they stay fresh, but before you boil them, they should be at room temperature.

Source:: New Idea
Author:: New Idea Magazine
Stylist:: Carolyn Fienberg
Photographer:: Benito Martin

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