WARM N IÇOI S E SALAD
INGREDIENTS
375g high-quality tuna in olive oil 4 plum tomatoes, halved and cored 450g fingerling potatoes, halved 225g green beans For the vinaigrette: 1 garlic clove, finely chopped Sea salt 90ml extra-virgin olive oil 2 tbsp fresh lemon juice 1 tbsp Dijon mustard 2 tsp finely chopped fresh tarragon leaves 1 shallot, minced Freshly ground black pepper To assemble: 90g pitted black Niçoise olives 8 small radishes, quartered 4 soft-boiled eggs, halved lengthwise 1 small cucumber, thinly sliced Sea salt flakes and ground black pepper 12g fresh basil leaves, torn
METHOD
1 Preheat the oven to 200°C/fan 180°C/ Gas Mark 6. Drain the tuna, reserving the olive oil and keeping the tuna as intact as possible.
2 Arrange the tomato halves, cut-sides up, over one-third of a rimmed baking sheet and drizzle with 1 tbsp of the reserved oil, tossing to coat. Roast for 10 minutes.
3 Remove the sheet from the oven and pile the potatoes in the centre. Drizzle with 1 tbsp of oil and toss. Roast for 10 minutes.
4 Remove from the oven and arrange the beans on the empty part of the baking sheet. Drizzle with 1 tbsp of oil and toss. Roast for 40 minutes.
5 Meanwhile, make the vinaigrette. On a cutting board, sprinkle the chopped garlic heavily with salt. Using a knife, scrape and mash the garlic and salt together repeatedly to form a paste. Scrape the paste into a jam jar and add the olive oil, lemon juice, Dijon, tarragon and shallot and season well. Put the lid on and shake until emulsified.
6 Pile the tuna in the centre of a serving plate. Arrange the potatoes, tomatoes, beans,olives, radishes, eggs and cucumber in piles. Drizzle with the vinaigrette and season. Scatter basil over the top and serve.