Yellowfin Tuna Niçoise
Made at The Ivy | Serves 4
The Ivy’s version of the classic Salade Niçoise. The Ortiz anchovies are worth getting hold of it you can, as they really elevate the dish.
150g new potatoes, scrubbed and halved
6 quails’ eggs
100g French beans, halved
4 x 150g tuna steaks
100ml (7 tbsp) olive oil, plus 1 tbsp
100ml (7 tbsp) fish stock (broth)
2 tsp Dijon mustard
Finely grated zest of 1 lemon
Juice of ½ lemon
12 cherry tomatoes, halved
2 tbsp chopped flat-leaf parsley
12 anchovy fillets (we use Ortiz anchovy fillets), halved lengthways
16 pitted black olives, halved
½ red onion, thinly sliced
sea salt and freshly ground black pepper
Steam the new potatoes until tender. Set aside and keep warm while you prepare the rest of the salad.
Meanwhile, cook he quails’ eggs in a small pan of boiling salted water for 2½ – 3 minutes, drain and cool under cold running water. Peel and halve.
Cook the French beans in another pan of boiling salted water until tender. Drain and refresh in cold water. Drain and pat dry on kitchen paper (paper towels).
Season the tuna steaks and rub with the 1 tbsp olive oil. Cook in a hot, dry frying pan for 2-3 minutes on each side until cooked but still pink in the middle.
Whisk together the fish stock (broth), 100ml (7 tbsp) olive oil, mustard, lemon zest and juice and season well with salt and pepper. Toss the potatoes, French beans, tomatoes, chopped parsley, anchovies, olives and red onion through the dressing. Divide the bean mixture among 4 plates, arrange 3 quail’s egg halves on each and then place the seared tuna on top.