Tuna niçoise

11 September 2006
Tuna niçoise


(Serves 10)
400g tuna loin
100g French beans, blanched
100g tomato concassé
150g Anya (waxy) potatoes, cooked and diced
30g shallot, diced
5 hard-boiled eggs, diced
75g raw mange-tout, topped and tailed
50g Tanches olives (black)
50g Lucques olives (green)
Basil, shredded
About 80ml extra virgin olive oil
Salt and pepper
Squeeze lime juice


Trim the tuna until it's tube-shaped. Wrap it tightly in clingfilm and chill in the fridge for two hours.

Take all the other ingredients and place them in an oversize bowl so as not to crush the ingredients. Fold them together with a little extra virgin olive oil, seasoning with salt, pepper and fresh lime juice.

Take the tuna from the clingfilm and seal in a hot pan. Finish cooking in a 180°C oven for four to five minutes. Rest for five minutes.

Slice into 10 pieces. Portion the salad with the tuna on top.

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