| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Sami |
So, You, Think, You, Can’t |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Fresh tuna steak fillet |
|
|
Olive oil |
| 12 |
oz |
Small new potatoes; boiled |
| 4 |
oz |
Green beans; topped, tailed and |
|
|
; cut in half |
| 3 |
|
Hard-boiled eggs |
| 2 |
|
Little Gem lettuces |
| 1 |
|
Jar grilled artichokes |
| 8 |
oz |
Cherry tomatoes; halved |
| 8 |
|
Anchovy fillets; cut in half |
|
|
; lengthways |
| 12 |
|
Black olives; up to 16 |
| 1 |
|
Clove garlic; crushed, up to 2 |
| 1 |
tb |
Balsamic or sherry vinegar |
| 4 |
tb |
Olive oil; up to 5 |
| 2 |
tb |
Chopped fresh chives |
|
|
Salt and pepper |
INSTRUCTIONS
VINAIGRETTE
Grill the tuna steaks, brushing them first with a little oil, for about
1-11/2 minutes each side. They should still be pink in the middle.
Make the vinaigrette in the usual way.
Cut the tuna into large chunks, toss in a little dressing and leave to
cool. Slice the potatoes while still hot. If they are very small, leave
them whole. Toss in a little more dressing then leave to cool.
Boil the green beans for about 4 minutes. Drain, run under the cold tap and
then drain again thoroughly and mix in with the potatoes.
Place the remaining dressing in a large salad bowl. Just before serving,
make the salad, starting with the lettuce and adding all the other
ingredients, mixing lightly with your fingers as you go.
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