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Recipe name
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About the dish
A perfectly grilled tuna loin served pink and served on a bed of French beans, baby gem lettuce, and cherry tomatoes, it's complemented by anchovies, tarragon, and pickled shallots. Enjoy quartered confit potatoes, vegan cream cheese dressing infused with tarragon and basil, a boiled egg, olive tapenade, and chopped chives for a burst of flavour from the French Riviera.
MEP
Knife & Fork
Ingredients
1 each Tuna Loin
10ml veg oil
20g Cooked French Beans (Cut In Half)
4 wedges Baby Gem Lettuce (1/2) H2
2 each Cherry Tomatoes (Cut In Half)
3 each Anchovies (Cut In Half)
4 each Tarragon Leaves
5g Pickled Shallots DK
60g Confit potatoes quartered– DK
10ml Côte dressing DK
pinch of salt & pepper
20g Lemon & herb aioli DK
1 each Boiled Egg (Cut In Half)
pinch of Maldon salt
15g Tapenade DK
1 pinch Chopped Chives
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Recommendations
DRINKS
PicPoul de Pinet
This oily fish and salad with the vinaigrette needs a wine with some acidity to help cleanse that palate. This wine will do exactly that, without overpowering the dish and ruining all the flavour. A perfect match, indeed!
Elderflower & Cucumber Soda
The light and refreshing elderflower flavours in this drink will work wonders with the flavours in the salad and the tuna.
SIDES
Although this dish has a few tomatoes in it, a tomato salad works really well with this. If guests are feeling a little naughty then some frites will also be great.
Salade Niçoise originates from Nice and its history is quite clouded but it is believed to be invented around 1900.
