You will need
400g fresh tuna
8 fresh, cooked anchovies
4 eggs
Handful carrot leaves
Handful beetroot leaves
Handful celery leaves
Handful lettuce
100g black olives, chopped
Salt & cracked black pepper to season
150ml rapeseed oil
50ml white wine vinegar
1 tsp honey
1 tsp wholegrain mustard
1 thinly sliced radish
Method
1. To make your salad dressing, take three parts oil to one part vinegar and in a bottle, pour rapeseed oil, white wine vinegar, honey, mustard and a pinch of salt and pepper, and shake.
2. Place four eggs in simmering water for seven minutes, then transfer to cold water for a few minutes, to stop them cooking. A great trick for peeling eggs more easily, is to crack the shells and then put them back into the cold water for two minutes, before peeling.
3. Season your tuna with salt and cracked black pepper. Then in a hot pan, sear your tuna on all sides, it will need no more than one minute on each side.
4. To assemble, toss your salad leaves in a bowl with a drizzle of salad dressing, then assemble on plates. Quarter the boiled eggs and place them, the anchovies, the thinly sliced radish and the olives on the leaves. Slice the tuna and lay gently on top.
Recipe, Mat Follas for the Happy Egg Co
Click here to go to the original article on Red Online
Click here to see Salad Nicoise
Click here to see Sophie Grigson’s salad menchouia
Click here to see Black Pepper and Chilli-Seared Tuna with a Carrot and Apple Salad
