Tuna Niçoise Grazing Board

Serves 10-12



3 sheets puff pastry, thawed

½ cup finely grated parmesan 3 Désirée potatoes, thinly sliced on

a mandolin

1 tbsp olive oil

2 sprigs rosemary, leaves picked


2 tbsp salt flakes

1 tsp finely grated lemon zest 1 tsp coarsely cracked black



500g tuna loin

1 tbsp extra virgin olive oil ½ cup finely chopped flat leaf



1 slice soft white bread, crusts


1 small garlic clove, crushed 1 tsp finely grated lemon zest ¼ cup lemon juice

1 tbsp Dijon mustard

1 tsp honey

¼ cup mayonnaise


12 quail eggs (or 6 regular eggs),


400g green beans, trimmed and


2 baby cos lettuce, leaves


1 small bunch radishes

¼ cup caper berries

1 cup niçoise or kalamata olives

For the potato tartlets,

preheat oven to 220°C (200° fan forced). Cut each sheet of pastry into 4 equal squares and lightly prick each with a fork. Using a knife, gently score a 1.5cm border around the edge of each square. Top each pastry square with parmesan.

Place the potato, oil, salt and pepper in a medium bowl and toss to combine. Divide the potato mixture between the pastry squares and place them on 3 trays lined with non-stick baking paper. Bake for 15 minutes or until the potatoes are tender. Sprinkle with rosemary.

To make the lemon pepper salt, mix the salt, pepper and lemon together.

For the tuna, brush the loin with olive oil and season with salt and pepper. Heat a large, non-stick frying pan over medium-high heat. Add the tuna and cook turning frequently for 6 minutes or until rare or cooked to your liking.

Remove from heat, roll in parsley and wrap tightly in foil, refrigerat­e until ready to serve. Slice to serve.

For the lemon mustard dip, tear the bread and place in a small food processor with garlic, lemon zest, juice, mustard and honey. Season with salt and pepper and process until smooth. Add the mayonnaise and mix to combine.

To assemble, place the tuna, lemon pepper salt, lemon mustard dip and potato flatbreads on a large board or serving platter. Arrange with eggs, green beans, lettuce, radishes, caper berries and olives to serve.

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