| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
French |
Worrall tho, Worrall1 |
2 |
servings |
INGREDIENTS
| 2 |
|
Tuna steaks |
| 2 |
sm |
Little gem lettuce; leaves separated |
| 16 |
|
Halved black olives in oil |
| 3 |
|
Shelled boiled mollet eggs |
| 3 |
|
Quartered plum tomatoes |
| 1 |
|
Finely chopped red onion |
| 6 |
|
Roughly chopped anchovy fillets |
| 8 |
|
Cooked new potatoes; halved |
| 8 |
|
Cooked French beans |
| 1 |
tb |
Capers |
| 3 |
tb |
Balsamic vinegar |
| 5 |
tb |
Extra virgin olive oil |
| 2 |
tb |
Mixed herbs; chopped (rosemary |
|
|
; fennel, oregano, |
|
|
; flat parsley and |
|
|
; basil) |
| 2 |
|
Garlic cloves; finely chopped |
|
|
A big pinch salt and pepper |
INSTRUCTIONS
NICOISE SALAD
MARINADE
Mix all the marinade ingredients together and marinade the tuna
steaks for 3-4 hours. Once the tuna have been marinated, place on the
barbecue and cook for 2 minutes each side.
Salad; add all the ingredients, minus the eggs, together in a large
bowl. Add in the remaining marinade and toss.
Place the salad on a plate and arrange the eggs around the outside.
Place the cooked tuna steaks on top of the salad and garnish with a
sprinkling of chopped flat parsley.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Peace starts with a smile.”