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Griddled tuna kinda niçoise salad
Ryby a seafood před více než 11 roky z www.jamieoliver.com
Ingredience
- Ingredients out • Kettle boiled • Medium lidded pan, high heat • Griddle pan, high heat • Liquidizer
- START COOKING
- Line the beans up and cut off the stalks, put them into the pan with a pinch of salt, then cover with boiling water and the lid • Slice the baguette into 2cm chunks and put on the griddle pan, turning when golden • Pick and reserve 10 baby sprigs of basil • Rip off the rest of the leaves and blitz them in the liquidizer with the anchovies, juice of 1 lemon, the extra virgin olive oil and a splash of water
- 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 pepper • Pour the rest of the dressing into a big bowl with the vinegar, mustard and honey, then mix together • Drain the cooked beans, remove the stones from the olives, roughly chop the tomatoes, then add it all to the bowl of dressing and toss together
- Put the tuna on the griddle pan and cook for 2 minutes on each side, or until blushing in the middle • Chop the lettuce into 2cm 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 • 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
Postup
350 g mixed green and yellow beans
½ baguette
12 black olives, (stone in)
3 ripe mixed-colour tomatoes
1 romaine lettuce
20 g feta cheese
1 lemon
1 big bunch fresh basil
6 anchovy fillets
1 lemon
4 tablespoons extra virgin olive oil
2 x 200 g tuna steaks, (2.5cm thick) from sustainable sources, ask your fishmonger
1 tablespoon red wine vinegar
1 heaped teaspoon wholegrain mustard
1 teaspoon runny honey