A posh salad. A lot of ingredients. An epic outcome.
- 450 g baby new potatoes, or waxy potatoes
- 300 g fine green beans
- 24 cherry tomatoes, halved (or 5-6 standard tomatoes)
- 24 plump black olives
- 2 tbsp. capers
- 16 anchovies
- 2 shallots, sliced
- Salt and pepper
- 2 baby gem lettuce, separated into leaves
- 2 tbsp. olive oil, plus extra for frying
- 4 tuna steaks, about 100g each
- 1 tbsp. balsamic vinegar
- 4 large eggs
- Few basil leaves
For the dressing:
- 1 tbsp Dijon mustard
- 30ml/1fl oz white wine vinegar
- 150ml/5fl oz olive oil
- 1 lemon, juice only
- salt and freshly ground black pepper
- Boil the potatoes for 10-12 minutes until tender. Drain well then halve.
- Trim the beans then cook in boiling salted water for 2 minutes. Drain and refresh in iced water. Drain well once more and pat dry.
- Mix the potatoes and beans with the tomatoes, olives, capers, anchovies and shallots.
- Whisk the ingredients for the vinaigrette and season with salt and pepper. Toss the previous ingredients (tomatoes, olives, anchovies and capers) in the vinaigrette.
- Place gem lettuce leaves on a serving plate then divide the salad mix between them.
- Heat a large non-stick frying pan until hot. Add 1 tbsp of the oil then lay in the tuna steaks. Cook for 1-2 minutes on each side until they feel slightly springy when pressed. The tuna should still be pink in the middle.
- Deglaze the pan with the balsamic vinegar. Season and lift out of the pan. Cut each steak in half and place on top of the salad.
- Place the eggs in to a pan of boiling water and cook for 6 minutes (for a well set white and runny yolk). Plunge the eggs into iced cold water to prevent them from cooking further. Once cooled, roll the egg on the work surface, gently applying pressure so the shell begins to crack, then peel off the shell.
- Place the eggs on top of the tuna and cut in half, to reveal the soft runny yolk. Scatter with basil leaves then serve.