Once a week, I buy fish from our harbour fishmongers. It’s usually either prawns, salmon, tuna, swordfish, or white fish. In spite of their huge choice of whole fish, I buy fillets as I’m not keen on handling whole fish.
Often with such fresh tuna, simplest is the best, so I marinate the steaks and barbecue them.
With this recipe I’m still cooking the tuna simply but serving it on a variation of the classic Salad Niçoise, which is delicious served with fresh tuna as opposed to the usual tinned.
By the way, this recipe is a joy to eat!
Portions: 2 (easy to double)
Prep and Cook Time: About 1 hour (the salad Niçoise can be made in advance, dressed and refrigerated but bring to room temperature before serving)
Cookware: Frying pan or griddle and saucepan
- 2 portions of fresh tuna
- 1 tsp olive oil
- 1 garlic clove – crushed
- 1/2 lemon – juiced
- pinch of salt
- 8 new potatoes – 2cms cubes
- 100g green beans – trimmed
- 1/2 tin cannellini beans (120g drained weight)
- 100g tomatoes – chopped (halved if cherry)
- 100g cucumber – cubed
- 1 tbsp red onion – finely chopped
- 50g black olives
- 2 tsp capers (optional)
- 8 anchovies – to taste (optional)
- 2 large handfuls salad leaves
- lemon wedges – to serve
Dressing
- 5 tbsp extra virgin olive oil
- 1/2 lemon – juiced
- 1/2 lemon – zested
- 1 tbsp white wine vinegar
- 1 generous tsp dijon mustard
- 1 generous tsp honey
- 1 small garlic clove – crushed
- pinch of salt flakes
- 1 tbsp flat-leaved parsley – chopped
Method
Firstly, marinate the tuna steaks in the oil, lemon, garlic and a pinch of salt. Cover and put aside or in the fridge, if serving later.
Next, cook your new potatoes in boiling water for 12 minutes, depending on size. When they are almost cooked, add the green beans for 3 minutes.
Whilst the potatoes are boiling, put the cannellini beans, tomatoes, cucumber, onion, olives and capers in your mixing bowl.
Make your dressing in a screw-top jar or small bowl.
Once the potatoes and beans are cooked, drain and run under cold water for a few seconds to cool down a little, then add to mixing bowl of salad ingredients.
Pour over 2/3’s of dressing and mix well. Add a touch of salt to taste. Put aside and allow flavours to combine.
When you are about to eat, cook the tuna in a hot pan, griddle or bbq. Depending on thickness of steaks, I usually cook mine for 2 minutes each side then allow to sit, off the heat, to cook through. Just be careful not to over cook the tuna as it becomes dry and tough.
Assemble
Place the salad leaves on 2 plates, top with the salad Niçoise then the warm tuna. Scatter the anchovies over the salad then drizzle the remaining dressing over the tuna and salad. Serve with lemon wedges, if wish.
Enjoy – I really do!
