Ingredients
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2 Tuna
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Olive Oil
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Salt
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Black Pepper
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9 oz (250 g) Green Beans
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½ cup Vinaigrette
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2 hearts of Lettuce
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3 large hard-cooked Egg
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2 juicy vine-ripened Tomatoes
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1¾ oz (50 g) Anchovy
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2 oz (55 g) Niçoise Olives
Directions
Steps
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1
Done
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Heat a ridged cast-iron grill pan over a high heat until you can feel the heat rising from the surface. Brush the tuna steaks with oil, place oiled side down on the hot pan, and cook for 2 minutes. Lightly brush the top side of the tuna steaks with more oil. Use a pair of tongs to turn the tuna steaks over, then season to taste with salt and pepper. Continue chargrilling for another 2 minutes for rare or up to 4 minutes for well done. Let cool. |
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2
Done
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Meanwhile, bring a pan of salted water to the boil. Add the beans to the pan and return to the boil, then boil for 3 minutes, or until tender-crisp. Drain the beans and immediately transfer them to a large bowl. Pour over the vinaigrette and stir together, then let the beans to cool in the dressing. |
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3
Done
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To serve, line a platter with lettuce leaves. Lift the beans out of the bowl, leaving the excess dressing behind, and pile them in the center of the platter. Break the tuna into large pieces and arrange it over the beans. Arrange the hard-boiled eggs and tomatoes around the side. Arrange the anchovy fillets over the salad, then scatter with the olives. Drizzle the remaining dressing in the bowl over everything and serve. |
