Tuna niçoise barbecue style
1 shallot, very finely chopped
2 plump garlic cloves, crushed
8 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
Salt
Freshly ground black pepper
225g baby spinach leaves
350g broad beans, shelled and blanched
350g fine green beans, trimmed and blanched
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1 small cucumber, diced
250g cherry tomatoes, halved
6 eggs, just hard-boiled
6 tuna steaks, each weighing 175–200g
Oil, for brushing
12 anchovy fillets, drained
24 black olives
Large handful of fresh basil leaves
Fresh crusty bread, to serve
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To make the niçoise dressing: Put the shallot, garlic, olive oil, vinegar and seasoning into a small bowl and whisk well. Put aside to let the flavours develop.
Put the spinach leaves, broad beans, green beans, cucumber and tomatoes into a large shallow bowl and toss well together. Pile onto a large platter and put aside. Shell the hard-boiled eggs, cut them into halves or quarters and put aside.
Brush the tuna steaks with oil and season well. Barbecue over Direct Medium heat for 6–8 minutes, turning once. This should give you a steak that is cooked but slightly pink in the middle. Remove and put straight onto the salad on the platter.
Put the egg halves around the edge of the salad and scatter with the anchovy fillets and olives. Whisk the dressing again, drizzle over the salad steaks and scatter with basil leaves. Serve with lots of fresh crusty bread.
Thanks to Weber.eu
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