Tuna nicoise salad

Tuna nicoise salad. Photo / Supplied

Serves 4

3 anchovy fillets, finely chopped
Handful basil leaves
3 egg yolks
1 tbsp white balsamic vinegar
1 cup grapeseed oil
3 tbsp boiling water
12 cocktail potatoes, peeled and steamed
1 punnet cherry tomatoes, cut in half
20 runner beans, vine end trimmed and blanched
1/2 cup nicoise olives (kalamata olives will do as a replacement)
4 medium boiled eggs, peeled and cut into quarters
2 tbsp grapeseed oil
4x120g fresh tuna steaks

In a processor, make the dressing by blending the anchovy, basil, egg yolks and balsamic vinegar. With motor running, gradually add the oil, then the water.

In a mixing bowl, toss the cocktail potatoes, tomatoes, beans and olives with a little of the dressing to coat.

In a saute pan, heat oil, add tuna 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 egg, laying over the tuna and spooning over rest of dressing.

Variation: Coat egg in macadamia crumbs.