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Categories:
red potatoes salt green beans extra-virgin olive oil red wine vinegar parsley tarragon garlic mustard lemon juice freshly ground pepper olive oil tuna fennel pollen anchovy cherry tomatoes Nicoise olives chives capers eggs flowers
Viewed: 34 - Published at: 6 years agoIngredients
- 1 pound small red potatoes
- Salt
- 1/2 pound thin green beans
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons minced parsley
- 2 tablespoons minced tarragon
- 2 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- Freshly ground pepper
- 2 tablespoons pure olive oil
- 2 pounds tuna steaks, cut 1/2 inch thick
- 1 teaspoon fennel pollen (see Note) or ground fennel seeds
- 10 ounces mesclun
- 16 anchovy fillets
- 1 pint cherry tomatoes, halved
- 1 cup Nicoise olives
- 1/4 cup chopped chives
- 2 tablespoons drained capers
- 8 hard-cooked large eggs, quartered
- Nasturtium flowers, whole and shredded (optional)
Method
- In a large saucepan, cover the potatoes with 1 1/2 inches of water and add a large pinch of salt.
- Bring to a boil and simmer the potatoes over moderately high heat for 10 minutes.
- Meanwhile, put the green beans in a strainer, lower it into the simmering water in the saucepan and cook until just tender, about 4 minutes; transfer the beans to a plate to cool.
- Check the potatoes; they should be tender a few minutes after the beans are done.
- Drain and halve the potatoes, then let them cool.
- In a small bowl, whisk the extra-virgin olive oil with the vinegar, parsley, tarragon, garlic, mustard and lemon juice and season with salt and pepper.
- In a medium skillet, heat the pure olive oil.
- Season the tuna steaks with salt and pepper and dust with the fennel pollen.
- Cook the tuna over high heat until browned on the outside and rare within, about 1 1/2 minutes per side.
- Transfer to a plate and refrigerate until slightly chilled.
- In a large bowl, toss the mesclun with the potatoes, green beans, anchovies, cherry tomatoes, olives, chives and capers.
- Add 1/4 cup plus 2 tablespoons of the vinaigrette and toss to coat.
- Mound the salad on plates.
- Slice the tuna 1/3 inch thick and set on top of the salads.
- Surround with the eggs.
- Scatter the nasturtiums around the plates and serve, passing the remaining vinaigrette at the table to dress the tuna.
