Make Classic tuna niçoise-style salad

Tuna steaks, quail eggs and caperberries give this salad the gourmet touch.

Serves 4

12 baby desiree potatoes, thickly sliced
200g baby green beans, topped
12 quail eggs
4 (about 200g each) tuna steaks
1 tsp olive oil
4 baby red capsicums, seeded, thinly sliced
6 red radishes, trimmed, cut into thin wedges
12 baby vine-ripened roma tomatoes
¼ cup (50g) drained caperberries

Garlic aïoli dressing
1 egg yolk
2 tsp Dijon mustard
2 anchovy fillets, finely chopped
2 garlic cloves
2 tsp lemon juice
1 cup (250ml) light olive oil

1. For the garlic aïoli dressing, place egg yolk, mustard, anchovy, garlic and lemon juice in the bowl of a food processor and process until smooth. With the motor running, gradually add oil in a thin, steady stream until mixture is thick and pale. Taste and season with salt and pepper.
2. Cook potato in a medium saucepan of boiling water for 8 minutes. Add the beans and cook for a further 2 minutes or until potato and beans are tender. Refresh under cold running water. Drain well.
3. Cook eggs in a small saucepan of boiling water for 2 minutes for semi-soft boiled or until cooked to your liking. Refresh under cold running water. Peel and set aside.
4. Heat chargrill pan over high heat. Brush tuna with oil and season with salt and pepper. Cook for 1 minute each side for medium-rare or until cooked to your liking. Transfer to a plate and set aside for 5 minutes to rest. Cut into 2cm pieces.
5. Arrange the potato, beans, capsicum, radish, tomatoes and caperberries on plates. Cut eggs in half and place on salad with tuna. Drizzle with aïoli dressing to serve.

Ingredient watch:
Quail eggs are available from delicatessens and gourmet food stores.

 

Words & recipes: Sarah Hobbs. Photography: Andrew Lehmann. Styling: Michelle Noerianto. Food preparation: Sarah Hobbs & Lisa Fetherby.