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Yellowfin Tuna Niçoise

Made at The Ivy | Serves 4

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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.

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