Warm salad nicoise

Warm nicoise salad with seared tuna.
Warm nicoise salad with seared tuna. Photo: Marina Oliphant
Dietary
Gluten-free

Lighten the load on your plate with a scrummy warm salad. One of my favourite salads, this is delicious served slightly warm. Kipfler potatoes have a wonderful flavour. Freshly grilled tuna and great-quality ingredients make for a classic combination.

Ingredients

300g kipfler potatoes, peeled and cut into large chunks

300g green beans, trimmed

1/2 cup extra-virgin olive oil

2 tsp seeded mustard

2 tbsp good-quality red-wine vinegar

1 cup black olives

4 ortiz anchovies

1 cup picked parsley leaves

500g tuna fillets

4 tbsp olive oil

salt and pepper to season

4 eggs

Method

Place potatoes in a pot, cover with water and bring to the boil. Remove from heat when tender. Drain and set aside.

Blanch beans in boiling water for a minute, then drain.

Make the dressing by mixing oil, mustard and vinegar. Place potatoes and beans in a large bowl and drizzle dressing over the top. Add olives, anchovies and parsley and toss to combine.

Drizzle tuna with olive oil, season with salt and pepper and cook on a hot grill for a few minutes on each side. Remove and rest, lightly covered.

Bring a small pot of water to the boil, add eggs and cook for four minutes, for soft-boiled centres. Drain and peel.

To assemble the salad, slice the tuna and place on top of the warm, dressed potatoes. Gently break the egg and serve with the salad.