Ingredients Jump to Instructions ↓

  1. 500g baby potatoes, quartered

  2. 4 tomatoes, halved

  3. 2 red onions, peeled and cut into wedges

  4. 1 cup black olives

  5. cup capers, rinsed and drained

  6. 8 anchovy fillets

  7. 2 tablespoons olive oil

  8. sea salt and freshly cracked black pepper

  9. 300g green beans, trimmed

  10. 4 eggs

  11. 2 x 250g tuna steaks

  12. 1 tablespoon olive oil

  13. 1 teaspoon Italian dried mixed herbs

  14. 1 teaspoon dried chilli flakes

  15. Garlic aioli

  16. 2 egg yolks

  17. 1 clove garlic, crushed

  18. 1 tablespoon lemon juice

  19. 1 teaspoon Dijon mustard

  20. cup (185ml) olive oil

  21. sea salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180C fan-forced.

  2. Place potatoes, tomatoes, onions, olives, capers and anchovy fillets together in a large roasting tin, drizzle with half of the oil and season lightly. Cook in oven for 45 minutes until potatoes become golden.

  3. Bring 2 small saucepans of water to the boil. Add a pinch of salt to one and cook beans until bright green and just tender, about 5 minutes; drain and refresh under cold running water. Gently lower the eggs into the other saucepan and cook for exactly 5 and a half minutes. Drain and cool under running water. Peel and set aside.

  4. Pre-heat chargrill over a high heat. Brush tuna steaks on both sides with oil and press into the combined herbs and chilli flakes. Cook on pre-heated chargrill 2-3 minutes each side or until cooked as desired. Remove from heat, and set aside.

  5. For the dressing, combine yolks, garlic, lemon juice and mustard in a medium bowl. Whisk briefly to combine. Place a damp cloth under the bowl and, whilst whisking, slowly add the olive oil until all is incorporated (emulsified) and dressing forms a light mayonnaise.

  6. To assemble salad, drizzle a little of the dressing over a large platter. Arrange roasted vegetables, beans and parsley leaves over the top. Drizzle with a little more dressing. Top with tuna steak and arrange over the top of the salad with the halved boiled eggs.

  7. Serve remaining dressing with the salad at the table.


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