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Ingredients
1 Tuna loin (I used Albacore)
100g kalamata olives
1 Spanish onion
3-4 anchovy fillets
4 soft boiled eggs
200g chat potatoes, quartered and boiled until soft
150g pickled artichokes
150g green beans, just blanched
Cherry tomatoes, cut in half
2 handfuls of croutons
Splash of olive oil
Dressing
2 tsp mustard powder
80ml white wine vinegar
80 ml extra virgin olive oil
A pinch of caster sugar
Salt and pepper
Method
Baste your tunas loin with oil and salt and pepper, then place onto a hot grill and sear on all sides (do not cook all the way through)
Whisk together the vinegar, mustard, salt and pepper and caster sugar, then whisk in the olive oil until an emulsion is formed, then stir through the chopped parsley
Toss together the Artichokes, tomatoes, anchovies, olives and eggs, then add the blanched beans and a couple of tbsp of dressing
Place a layer of lettuce onto your serving platter, arrange the warm potatoes around the outside, then add the rest of the salad in layers, slice the tuna and serve.
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