Ingredients
| 3 | Anchovy fillets |
| 1 bunch | Basil leaves |
| 7 | Eggs |
| 1 Tbsp | Balsamic vinegar |
| 1 cup | Grapeseed oil |
| 3 Tbsp | Water |
| 12 | Cocktail potatoes (Main) |
| 1 punnet | Cherry tomatoes |
| 20 | Beans |
| ½ cup | Nicoise olives |
| 4 Tbsp | Grapeseed oil |
| 4 | Tuna, 120g steaks (Main) |
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Directions
- In a processor, make the dressing by blending the chopped anchovies, basil, 3 egg yolks and balsamic vinegar. With motor running, gradually add the oil, then the water (boiled).
- In a mixing bowl, toss the cocktail potatoes (peeled and steamed), halved tomatoes. Followed by the runner beans (trimmed and blanched) and olives with a little of the dressing to coat
- In a saute pan, heat oil, add tuna steaks (x4) seasoned with sea salt and sear both sides, keeping it medium rare. Cut into four slices.
- Arrange the salad on a platter, dotting around the 4 boiled eggs, laying over the tuna steaks and spooning over rest of dressing.
Tip:If you do not have nicoise olives, kalamata olives can be used as a replacement.
Variation:Coat egg in macadamia crumbs.
