If you think salads are boring, then check out this mouthwatering French salad that packs amazing flavor and texture that makes you wish the lunch hour could arrive sooner.
1-2 hoursCooking time10 to 30 minsServesServes 4
• 4 x 175g/oz tuna steaks, 2.5cm/1 in thick• Eight cooked potatoes, sliced into quarters• Four roughly chopped, red tomatoes• One 15g/4oz drained, topped and cooked French beans• Four small gem lettuce hearts, cut into quarters• One finely sliced red onion• Four eggs boiled in water for 6 minutes. Halved.• Six anchovy fillets sliced into thin strips• 16 black olives, pitted in brine• 8 ripped basil leaves
Dressing and marinating ingredients
• Extra virgin oil, 105ml/7tbsp• Aged red wine vinegar 3 tbsp• Freshly chopped parsley, 2 tbsp• Freshly snipped chives, 2 tbsp• Peeled and finely chopped garlic, two cloves• Salt, 1 tbsp• Black pepper, ground, one tsp
1. Mix red wine vinegar, parsley, olive oil, chives, garlic, salt, and pepper, to dress and marinade.2. On a shallow dish, place the tuna and spread over half of the dressing. Chill for 2 hours to let fish marinate. Add marmalade periodically. 3. Place a griddled pan on a hot flame for 5 minutes. Place the marinated tuna on the pan and cook for on each side, until it turns brown.4. Place the lettuce leaves on a large plate and add the onions, potatoes, tomatoes, tuna, anchovies and beans. Sprinkle over the remaining dressing and add eggs, ripped basil leaves and eggs.