Tuesday, 15 November 2011
Tuna Nicoise with caper and green olive vinnigrette
This was my version of the classic, Tuna Nicoise.
2 portions of fresh Tuna, I find 150g each is enough
4 small vine tomatoes, core removed and quarterd
200-300g agria potatoes
8-10 green beans
1/2 bunch asparagus
Zest and juice 1 lemon
2 T capers
8 sicilian olives, stones removed
1 tsp white wine vinegar
2 tsp water
4 T olive oil
Italian parsley, leaves picked and chopped
Season and oil and tuna steaks and set aside. Cover the potatoes with cold water, add 1 tsp salt and cook until done. Blanch the beans and asparagus in salty water to set the colour, slice on the angle and set aside. Bring a small pot of water to the boil and cook the eggs for 5 minutes. Cool under cold water and peel.
To make the vinnigrette chop up the olives, anchovies and capers, combine in a bowl with the zest and juice of one lemon, the vinegar, salt and pepper and water. Whisk in the olive oil and check for seasoning.
When the potatoes are cooked, strain and cover with a tea towel for 5-10 mins. When they are still warm pour over all but 3 T of the vinnigrette and mix to combine. Season. 1 T is to mix with the vegetables and 2 T for the plate.
Heat a pan on a high heat to cook the tuna. I like mine rare so I only cook it for a minute max each side, the cooking time also depends on how thick it is cut. Cook the tuna while you put the rest of the plate together.
To serve place the potato on the plate, dress the beans, asparagus, parsley and tomato with 1 T of the remaining dressing, arrange on top of the potato. Slice the eggs in half put around the sides. Place the tuna on top of that and spoon over the remaining dressing.