When I first made this salad, I misunderstood the recipe and mixed, finely chopped, anchovies into the dressing. Since I’m not fond of having a whole ‘furry’, salty anchovy in my mouth, this worked better for my taste. If you prefer the classic way of preparing this salad, then slice them into thin strips, and drape them over the eggs at the end.
- 2 1-inch thick tuna steaks
- ½ a head of lettuce, torn
- 1 small cucumber, peeled, seeded, sliced
- 100g green beans, tailed and steamed or boiled until just tender
- 2 large tomatoes, cut into wedges
- half red bell pepper, sliced
- 2 spring onions or 1 small red onion, thinly sliced
- 55g small, black olives, preferably Niçoise
- 2 large, hard-boiled eggs, quartered
- 1 tablespoon chopped parsley
- a handful of basil leaves, torn
- 4 anchovy fillets in oil, drained and finely chopped
- ¼ cup olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 garlic clove, crushed
To sear the tuna, get a cast-iron pan very hot. Brush the fish with olive oil, a dash or two of soy sauce and a good sprinkle of black pepper. Grill each side for only 2 to 2 1/2 minutes. The centre should be pink and raw or the tuna will be tough and dry. Allow to rest while you prepare the salad.
Place lettuce, cucumber, steamed green beans, tomatoes, bell pepper, onions and olives in a large bowl. Combine dressing ingredients and whisk together. Add most of the dressing (reserve some to drizzle over eggs) to the salad and toss.
Slice the tuna and add to the salad, then top with eggs, herbs and pour the remaining dressing over the eggs.
Serves 2 (as a main dish)