A favourite recipe from ” Simple Food” by Jill Dupleix. Really its a posh salad Niciose by another name, but she suggests variations using chicken, beans and tomato or aspagagus, avocado and ham.
Ingredients
- 4 plum tomatoes
- sea salt and freshly ground black pepper
- 2 tbsps olive oil
- 8 small potatoes peeled
- 250 g fine green beans trimmed
- 4 hard boiled eggs
- 2 x 300g fresh tuna steaks trimmed
- 200 g rocket or spinach leaves
- 2 tbsps small black olives
- 4 anchovy fillets halved
Dressing:
- 2 tbsps red wine vinegar
- 4 tbsps extra virgin olive oil
- 1 tsp dijon mustard
Servings:
Instructions
- Heat the oven to 200 C Gas 6. Cut the tomatoes in half and arrange in a baking tray. Season with salt and pepper, drizzle with 1 tbsp olive oil and bake for 20 minutes.
- Cook the potatoes and beans in simmering salted water until tender. Drain and cut the potatoes in half. Peel the hard boiled eggs and cut into quarters.
- Heat 1 tbsp olive oil in a non stick frying pan and sear the tuna steaks for 3 minutes on each side, leaving the inside pink.
- To make the dressing whisk the vinegar, olive oil and mustard in a large bowl with sea salt and pepper until thick.
- Dress the rocket leaves, potatoes, beans and olives and arrange on dinner plates with the tomatoes and eggs, Cut the tuna into chunks and place on top with the anchovy fillets. Serve immediately.
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