Tuna Nicoise

This recipe was delicious, besides the fact it took some fiddling about. It was worth the trouble. An absolute taste sensation and I will surely be making this again in the very near future. I didn't use the tuna steaks, instead I used Yellowfin Tuna in Oil from a tin (which was recommend if fresh tuna not available to use.) Please make it and you won't be disappointed. And yes, yet another Karen Martini recipe...

*Taken from Karen Martini's 'Where The Heart Is'*

Ingredients
4 free-range eggs (60g each)
splash of vinegar
1/2 bunch basil leaves, finely chopped
1/2 bunch flat-leaf parsley leaves, finely chopped
150ml extra virgin olive oil
salt flakes and freshly ground pepper
250g small green beans, trimmed
1/2 red onion, thinly sliced
1 punnet (250g) red cherry tomatoes, quartered (I used grape tomatoes)
100g butter, chopped
6 anchovy fillets, chopped
1 clove garlic, finely chopped
1/2 cup mayonnaise
2tbs plain yoghurt
4 yellowfin tuna steaks (120g each)
3 large Desiree or kipfler potatoes, peeled and boiled in lightly salted water, then thinly sliced and tossed in olive oil, salt and pepper and kept warm
1tbs small capers
16 black olives
lemon wedges to serve

Method
Bring a saucepan of lightly salted water to the boil and add a splash of vinegar. Slide in the eggs and poach for 3-5 minutes. Remove with a slotted spoon and keep warm.

Place herbs in a bowl, add 50ml olive oil and season with salt and pepper. Cook beans in lightly salted boiling water for 3-4 minutes. Drain and add hot beans immediately to herb and oil mix. Add onion and cherry tomatoes and toss to combine.

To make the anchovy sauce, place butter, remaining olive oil, anchovies and garlic in a small saucepan. Use a wooden spoon to stir over low heat until anchovies dissolve, then season with salt and pepper and set aside.

Mix mayonnaise and yoghurt in a separate bowl.

On a hot barbecue or in a hot non-stick pan, sear the lightly oiled tuna or cook to your liking (2-3 minutes for rare, 3-4 minutes for medium, 4-6 minutes for well done).

To serve, spread the mayonnaise on four plates, arrange potato slices over and top with tuna. Spoon on the bean mix and scatter capers and olives. Place egg on top and spoon over hot anchovy sauce. Serve immediately with lemon wedges.

Serves 4