About This Recipe
A delicious and colorful salad inspired by the flavors of the South of France, combining fresh, sun-kissed ingredients for a light and flavorful dish.
Ingredients
At Oliviers&Co
Frantoio Pruneti Olive Oil
Pink Grapefruit Specialty Vinegar
1 jar Olivade with Sundried Tomatoes
1.75oz Tanche Black Olives
At the market
Mustard
11oz Red Tuna Fillet
1 lettuce heart
11oz Mesclun
2 tomatoes
2 hard-boiled eggs, peeled
4 spring onions
3.5 cucumber
1/2 bunch long radishes
11oz broad beans in pods
6 basil leaves
3 olive oil anchovy fillets
Directions
Place the tuna in a shallow dish and brush with olivade. Add olive oil. Cover with cling film and chill for 2 hours.
Dice the anchovies and mix with the mustard, 1 tbsp of pink grapefruit vinegar and 4 tbsp of olive oil. Cover with cling film and chill.
Scald and peel the tomatoes. Remove seeds and cut into petals. Scoop out the beans. Chop the spring onions and basil. Add to the tomatoes and marinate with 2 tbsp of olive oil for 30 minutes. Slice the eggs.
Cut the cucumber and radishes into thin slices. Wash the lettuces. Quarter the lettuce hearts.
Quickly sear the tuna on a grill or griddle for 3 to 4 minutes on each side. Cut into 8 cubes.
Divide the salad between 4 bowls, add the vegetables, eggs, tuna cubes and sprinkle with olives. Drizzle with dressing and serve immediately.