WARM NIÇOISE SALAD WITH GRILLED TUNA
Portions : 6 - Preparation : 15 minutes - Cooking time : 4 minutes
Ingredients
- 500 g (17 oz) yellowfin tuna, cut into 1.5" thick slices
- 120 ml (8 tablespoons) olive oil
- 60 ml (4 tbsp) white balsamic vinegar
- 2 pinches herbes de Provence
- 2 garlic cloves, chopped
- 4 anchovy fillets
- 8 cocktail tomatoes
- 1 red bell pepper, cleaned, cut in 4
- 1 yellow bell pepper, cleaned, cut in 4
- 1 l (4 cups) green beans, cooked
- 1 shallot, finely chopped
- 750 ml (3 cups) Grelot potatoes, cooked
- 3 eggs, soft-boiled
- 60 ml (¼ cup) black olives
- Salt, fleur de sel and pepper to taste
Preparation
- Preheat BBQ to maximum.
- In a bowl, mash and combine olive oil, white balsamic, herbes de Provence, garlic and anchovy. Season to taste.
- Brush on tuna slices.
- Place on bbq grill and cook for 2 minutes on each side. Remove from heat and set aside.
- Place the cocktail tomatoes and peppers on the bbq grill and grill for 3 minutes.
- Then place them in the bowl containing the prepared vinaigrette.
- Add the green beans, shallot and halved potatoes to the bowl and toss.
- Place on a large serving platter. Sprinkle with fleur de sel and pepper.
- Add the soft-boiled eggs, olives and thinly slice the tuna to garnish the salad.
- Enjoy ☺
