INGREDIENTS
500g baby kipfler potatoes, skin on
250g green beans, topped and tailed
600g Tuna steaks
Salt flakes and freshly ground black pepper, to taste
½ cup extra virgin olive oil
1½ tablespoons red wine vinegar
¾ teaspoon Dijon mustard
1 punnet heirloom cherry tomatoes, halved
1/3 cup Ligurian olives, pitted
1 baby cos lettuce, leaves separated
3 softboiled boiled eggs, peeled and halved
12 Anchovy fillets, halved lengthways
Microherbs, to garnish
METHOD
Steam potatoes for 10 minutes, until nearly tender. Add beans and continue steaming for a further 2 minutes.
Remove beans and refresh in a bowl of iced water. Drain and slice in half lengthways and again crossways. (If using baby beans, leave them whole.) Allow potatoes to cool and slice into 8-10mm rounds.
Meanwhile, season Tuna well with salt and pepper. Heat a non-stick frying pan over a medium heat, add a little of the oil and cook Tuna, for 2-3 minutes, depending on thickness, then turn over and continue cooking, for another 1-2 minutes until just seared. (Both sides of the tuna will be cooked and golden but the middle should still be ruby pink.)
In a small bowl, whisk vinegar, mustard, salt, pepper and remaining oil together and set aside.
Place potatoes, beans, tomatoes and olives into a bowl. Add dressing and toss gently to combine.
Cut Tuna into large cubes. Line a large platter or individual plates with torn lettuce leaves. Spoon salad onto the leaves and garnish with Tuna, eggs and anchovies.
