Dinner tonight: Seared tuna Niçoise
Recipe credit to Nick, who’s gone through a huge amount of trial and error to settle on this recipe.
I put 4 TBsp of olive oil and 4 TBsp of cider vinegar in a small food processor and blended to a smooth emulsion. Added half a shallot, 2 tsp capers, 2 cloves of garlic, and 2 anchovy fillets (all finely diced), blended again (briefly) to make the sauce. I set that aside to infuse.
Next I boiled some eggs (you can do hard or soft to your preference); those were peeled and quartered. I roughly chopped some olives.
I boiled potatoes (I used 300 g), then at the end of cooking added the fine green beans (I used 200 g). Finally, as I plated the salad (layering beans, potato, olives, and dressing), I briefly seared the tuna.
Pretty easy and very delicious indeed. Definitely going to be making this again soon.