Salad Tuna Nicose

This is a gorgeous   Tuna Nicose recipe by Jamie Oliver , In the photo I crumbed the tuna loin with black and white sesame seeds and seared it quickly and added cucumber and boiled new small potatoes and left out the tomatoes for my non loving tomato family but all completely optional . 

Ingredients

  • SALAD
  • 350 g mixed green and yellow beans
  • ½ a baguette
  • boiled new small potatoes  cut in half
  • 12 black olives (stone in)
  • 3 ripe mixed-colour tomatoes
  • 1 Cos lettuce
  • 20 g feta cheese
  • 1 lemon
  • cucumber optional deseeded and sliced
  • 2 soft boiled eggs
  • TUNA & DRESSING
  • 1 big bunch of fresh basil
  • 6 anchovy fillets , from sustainable sources
  • 1 lemon
  • 4 tablespoons extra virgin olive oil
  • 2 x 200 g tuna steaks (2.5cm thick)
  • 1 tablespoon red wine vinegar
  • 1 heaped teaspoon wholegrain mustard
  • 1 teaspoon runny honey

Method

  1. Line the beans up and cut off the stalks, put them into the pan with a pinch of sea salt, then cover with boiling water and the lid.
  2. Slice the baguette into 2cm chunks and put on the griddle pan, turning when golden. or boil the new potatoes in slated water for 10 minutes until cooked through but not mushy
  3. Pick and reserve 10  sprigs of basil.
  4. Rip off the rest of the leaves and blitz them in a hand blender with the anchovies, juice of 1 lemon, 4 tablespoons of extra virgin olive oil and a splash of water.
  5. Pour about 40% of the dressing on to a nice serving platter and put aside. Rub 10% into the tuna and season with salt and black pepper. Or roll the Tuna loin in sesame seeds and sear for 1 minute each side
  6. Pour the rest of the dressing into a big bowl with the vinegar, mustard and honey, then mix together.
  7. Drain the cooked beans, remove the stones from the olives, roughly chop the tomatoes,
  8. then add it all to the bowl of dressing and toss together
  9. Put the tuna on the griddle/ grill pan and cook for 1 to 2 minutes on each side or bbq,
  10. Chop the lettuce into  chunks, tear the toasts into croutons and arrange over a large board with the lettuce. Scatter the dressed beans, olives and tomatoes over the top and potatoes and boiled eggs
  11. Tear each tuna steak in half and add to the dressing platter. Scatter over the reserved basil leaves, crumble over the feta and serve with lemon wedges.

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