Country Living (UK) - - Food & Drink -

Prepa­ra­tion 15 min­utes Cook­ing 40 min­utes Serves 6 Roast­ing the pota­toes in rose­mary and olive oil adds a de­li­cious em­bel­lish­ment to this, but you can just boil them if time is short.

250g new pota­toes, halved if large 2 tbsp olive oil sprig of rose­mary 100g French beans, topped, tailed and halved

4 tuna steaks 1 Ro­mano pepper, thinly sliced and de­seeded 1 small red onion, sliced softly boiled eggs, halved, to serve


2 tbsp olive oil 1 tbsp white wine vine­gar 1 small gar­lic clove, crushed a dab of Di­jon mus­tard

1 Heat the oven to 200°C (180°C fan oven) gas mark 6. Boil the pota­toes in a pan of salted wa­ter for 7 min­utes. Drain and leave for a few min­utes for them to dry out.

2 While the pota­toes are cook­ing, put the olive oil and rose­mary in a roast­ing pan and place in the oven to heat up.

3 Add the pota­toes to the hot oil in the pan and cook, bast­ing oc­ca­sion­ally, for 25-30 min­utes un­til golden and ten­der. Set aside to cool to room tem­per­a­ture.

4 Cook the beans in salted boil­ing wa­ter for 2-4 min­utes un­til ten­der. Drain un­der cold wa­ter and leave in a bowl of cold wa­ter un­til you’re ready to as­sem­ble the salad.

5 Heat a grid­dle pan un­til hot. Brush the tuna with oil and cook for 1-2 min­utes for medium rare (de­pend­ing on the thick­ness of the steaks). Leave to rest for a cou­ple of min­utes, be­fore slic­ing thickly.

6 Put all the dress­ing in­gre­di­ents, along with salt and freshly ground black pepper, into a screw-top jar and shake to emul­sify.

7 Put the veg­eta­bles and cooked pota­toes into a large bowl and toss them in the dress­ing. Di­vide the salad be­tween four plates and top with the boiled eggs and slices of tuna.

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