Name: Nicoise tasting plate
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 4 small potatoes (480g); 200 gram (6½ ounces) baby green beans; 2 x 250g (8-ounce) tuna steaks, halved crossways; 1 baby cos (romaine) lettuce (180g), quartered lengthways; 200 gram (6½ ounces) grape tomatoes, halved; 2 tablespoon rinsed, drained baby capers; 1/2 cup (90g) baby black olives, seeded; 8 drained anchovy fillets; 2 hard-boiled eggs, sliced thinly; Garlic mustard dressing; 1/4 cup (60ml) olive oil; 2 tablespoon red wine vinegar; 1 small clove garlic, crushed; 1 teaspoon dijon mustard

Nicoise tasting plate

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Serves 4

Prep

15M

Cook

35M

Total

50M

Ingredients

4 small potatoes (480g)

200 gram (6½ ounces) baby green beans

2 x 250g (8-ounce) tuna steaks, halved crossways

1 baby cos (romaine) lettuce (180g), quartered lengthways

200 gram (6½ ounces) grape tomatoes, halved

2 tablespoon rinsed, drained baby capers

1/2 cup (90g) baby black olives, seeded

8 drained anchovy fillets

2 hard-boiled eggs, sliced thinly

Garlic mustard dressing

1/4 cup (60ml) olive oil

2 tablespoon red wine vinegar

1 small clove garlic, crushed

1 teaspoon dijon mustard

Method

1.Boil, steam or microwave potatoes until tender; drain. Slice thinly.

2.Boil, steam or microwave beans until tender; drain. Rinse under cold water; drain.

3.To make garlic mustard dressing; place ingredients in screw-top jar; shake well, season.

4.Cook tuna on heated oiled barbecue (or grill or grill pan) until cooked as desired.

5.Divide lettuce, potato, beans, tomato, capers, olives, anchovies and eggs between serving plates, in separate stacks. Top with tuna; drizzle with dressing.

We used dutch cream potatoes and yellow-fin tuna in this recipe.
Note

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