Name: Salad niçoise
Cook time: 10 min
Total time: 10 min
Yield: 8
Ingredients: Anchovy Mayonnaise; 40 gram anchovies (half a jar); 2 clove garlic; 1/2 cup mayonnaise; juice and rind of 2 lemons; 2 teaspoon worcestershire sauce; 1 cup finely grated parmesan; 1/4 cup olive oil; 1/4 cup canola oil; 2 tablespoon olive oil; 1 pinch chilli flakes; 2 tuna steaks; 500 gram new potatoes, boiled and cut into chunks; 250 gram cherry or plum tomatoes, quartered; 1 bag of green beans, blanched; 1/2 red onion, finely sliced lengthways; 1 cup parsley, finely chopped; 1/4 cup capers; 1/2 cup black olives; 40 gram anchovies (half a jar), roughly chopped; juice of 1 lemon; 2 1/2 handfuls rocket leaves (optional); 4 eggs, boiled for 4 minutes so the yolks are still runny, halved; parmesan shavings, to serve

Salad niçoise

Sarah Bowman uses the last pick of sun-loving tomatoes, and capsicums to create this Mediterranean classic

Ingredients

Anchovy Mayonnaise

40 gram anchovies (half a jar)

2 clove garlic

1/2 cup mayonnaise

juice and rind of 2 lemons

2 teaspoon worcestershire sauce

1 cup finely grated parmesan

1/4 cup olive oil

1/4 cup canola oil

2 tablespoon olive oil

1 pinch chilli flakes

2 tuna steaks

500 gram new potatoes, boiled and cut into chunks

250 gram cherry or plum tomatoes, quartered

1 bag of green beans, blanched

1/2 red onion, finely sliced lengthways

1 cup parsley, finely chopped

1/4 cup capers

1/2 cup black olives

40 gram anchovies (half a jar), roughly chopped

juice of 1 lemon

2 1/2 handfuls rocket leaves (optional)

4 eggs, boiled for 4 minutes so the yolks are still runny, halved

parmesan shavings, to serve

Method

1.To make anchovy mayonnaise, whiz all the ingredients, except the oils, in a processor to combine. Slowly pour in the oils as the motor is running. Season to taste.

2.Heat olive oil in a heavy-based frying pan, add chilli flakes and tuna and cook for 2-3 minutes on each side, or until just cooked. Remove from the pan and rest before tearing into bite-sized pieces.

3.Toss tuna and all remaining ingredients except the eggs and parmesan together in a large bowl. Season and spoon onto a serving platter then carefully add the eggs and garnish with shavings of parmesan.

4.Serve with anchovy mayonnaise.

Check labels of mayonnaise and worcestershire sauce if eating gluten-free. A 425g can of tuna can be used in place of fresh tuna steaks. Drain and break into large flakes.
Note

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Ingredients

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