A classic salad from the south of France, this is easy to cook using the combi-steam oven. Use the best quality ingredients you can find.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4
| Ingredients | Preparation |
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400g kipfler potatoes, peeled and cut into large chunks 250g green beans, trimmed 4 large eggs, at room temperature ½ cup extra virgin olive oil 2 tsp seeded mustard 2 tbsp good quality red wine vinegar 1 cup black Kalamata olives 4 Ortiz anchovies 1 cup picked parsley leaves 500g tuna fillets 2 tbsp olive oil salt and pepper to season |
1. Preheat oven to Hot air 100°C + 100% humidity. 2. Place eggs, beans and potatoes on the stainless steel perforated tray. Place on shelf position 2 in the oven. 3. After 4 minutes, remove the beans. Refresh in cold water and set aside. 4. After a further 3 minutes, remove the eggs. Refresh in cold water, then set aside until cool enough to peel. 5. Continue to cook the potatoes for another 10 minutes, or until tender when pierced with a sharp knife. 6. Meanwhile, make the dressing by mixing oil, mustard and vinegar. Set aside. 7. When the potatoes are cooked, remove from the oven and place into large serving bowl, drizzle over the dressing and toss gently with the beans. Add olives, anchovies and parsley and toss to combine. 8. Heat electric grill or griddle plate to high. Season the tuna steaks with salt and pepper and rub with oil. Cook on hot grill for a few minutes. Turn and briefly cook on the other side for a minute. The tuna should still be pink though the middle section. Remove and set aside to rest, then slice thickly. 9. To assemble, peel the eggs and cut in half. Place the tuna slices on top of the salad, add the eggs, season with salt and freshly ground pepper. Note Traditionally, Nicoise olives are used in this salad. However, good quality Kalamata olives are a good substitute. This salad can be served warm or at room temperature. |
