Even through the weather is cooling down a salad can still be deliciosu and have a hearty quality. I love a Nicoise salad and this one is perfect for entertaining.
250gr tuna steak (about 1.25 cm thick)
500gr small green beans, trimmed
3 ripe, medium sized tomatoes, quartered warm steamed potatoes (such as Kipfler), cubed
2-3 cups washed and crisped lettuce or mixed greens Sea salt & freshly ground pepper
4 TB extra virgin olive oil
1 teaspoon lemon juice
2-3 anchovies, crushed or finely chopped
1 clove garlic, crushed or finely chopped Sea salt & pepper
Place the tuna into a shallow dish, pour over a little olive oil, turn fish to coat all over. Allow to stand for about 10 minutes, turning once.
Steam potatoes. Cook beans in lightly salted boiling water until JUST tender, drain very well.
Chargrill tuna until cooked to taste, turning once.
Meantime prepare the dressing by combining all ingredients and shaking vigorously or whisking until well blended.
Place greens onto a serving plate. Arrange prepared warm vegetables on the greens. Cube the chargrilled tuna and add to the plate. Sprinkle with salt and pepper,if desired. Drizzle over prepared dressing.
Serve at once with chunky bread and a Yarra Valley wine of your choice.
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