Peppered tuna with niçoise

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Peppered tuna with niçoise

A classic recipe given the magical treatment by Jun Tanaka to create something truly special. Enjoy!

Jun says "Elevating a recipe from the simple to the sensational may require a change in technique, the addition of a new ingredient/s or modifying the cooking method. Or it could be as simple as changing the presentation"

Ingredients

  • 200 g Fresh tuna - For the salad
  • 100 g French beans, topped but leaving the tail - For the salad
  • 8 Cherry tomatoes on the vine, stems attached - For the salad
  • 4 Quail eggs - For the salad
  • 4 New potatoes - For the salad
  • 300 ml Olive oil, plus extra for drizzling - For the salad
  • 8 Anchovy fillets - For the salad
  • 1 Garlic clove - For the salad
  • 1 Sprig of fresh rosemary - For the salad
  • 3 tbsp Vinagrette (see recipe below) - For the salad
  • 50 g Cracked black pepper - For the salad
  • 1 Handful mixed leaves - For the salad
  • 1 Pinch of salt to taste - For the salad
  • 100 ml White wine vinegar - For the vinaigrette
  • 50 ml Water - For the vinaigrette
  • 1 Garlic clove - For the vinaigrette
  • 1 Sprig of fresh tarragon - For the vinaigrette
  • 1 tbsp Smooth Dijon mustard - For the vinaigrette
  • 350 ml Extra virgin olive oil - For the vinaigrette
  • 100 g Pitted black olives - For the black olive dressing
  • 10 g Capers - For the black olive dressing
  • 0.5 Garlic clove - For the black olive dressing
  • 50 ml Olive oil - For the black olive dressing
  • 7.1 oz Fresh tuna - For the salad
  • 3.5 oz French beans, topped but leaving the tail - For the salad
  • 8 Cherry tomatoes on the vine, stems attached - For the salad
  • 4 Quail eggs - For the salad
  • 4 New potatoes - For the salad
  • 10.6 fl oz Olive oil, plus extra for drizzling - For the salad
  • 8 Anchovy fillets - For the salad
  • 1 Garlic clove - For the salad
  • 1 Sprig of fresh rosemary - For the salad
  • 3 tbsp Vinagrette (see recipe below) - For the salad
  • 1.8 oz Cracked black pepper - For the salad
  • 1 Handful mixed leaves - For the salad
  • 1 Pinch of salt to taste - For the salad
  • 3.5 fl oz White wine vinegar - For the vinaigrette
  • 1.8 fl oz Water - For the vinaigrette
  • 1 Garlic clove - For the vinaigrette
  • 1 Sprig of fresh tarragon - For the vinaigrette
  • 1 tbsp Smooth Dijon mustard - For the vinaigrette
  • 12.3 fl oz Extra virgin olive oil - For the vinaigrette
  • 3.5 oz Pitted black olives - For the black olive dressing
  • 0.4 oz Capers - For the black olive dressing
  • 0.5 Garlic clove - For the black olive dressing
  • 1.8 fl oz Olive oil - For the black olive dressing
  • 7.1 oz Fresh tuna - For the salad
  • 3.5 oz French beans, topped but leaving the tail - For the salad
  • 8 Cherry tomatoes on the vine, stems attached - For the salad
  • 4 Quail eggs - For the salad
  • 4 New potatoes - For the salad
  • 1.3 cups Olive oil, plus extra for drizzling - For the salad
  • 8 Anchovy fillets - For the salad
  • 1 Garlic clove - For the salad
  • 1 Sprig of fresh rosemary - For the salad
  • 3 tbsp Vinagrette (see recipe below) - For the salad
  • 1.8 oz Cracked black pepper - For the salad
  • 1 Handful mixed leaves - For the salad
  • 1 Pinch of salt to taste - For the salad
  • 0.4 cup White wine vinegar - For the vinaigrette
  • 0.2 cup Water - For the vinaigrette
  • 1 Garlic clove - For the vinaigrette
  • 1 Sprig of fresh tarragon - For the vinaigrette
  • 1 tbsp Smooth Dijon mustard - For the vinaigrette
  • 1.5 cups Extra virgin olive oil - For the vinaigrette
  • 3.5 oz Pitted black olives - For the black olive dressing
  • 0.4 oz Capers - For the black olive dressing
  • 0.5 Garlic clove - For the black olive dressing
  • 0.2 cup Olive oil - For the black olive dressing

Details

  • Cuisine: French
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 20 mins
  • Serves: 4

Step-by-step

  1. For the vinaigrette: Gently warm the vinegar, 50ml water, garlic and tarragon together in a pan. Remove from the heat and leave to infuse for 30 minutes. Strain into a bowl and whisk in the mustard. Slowly add the olive oil, whisking continuously. Set aside.
  2. To make the black olive dressing: Place all the ingredients in a blender and whizz until smooth. Pour into a squeezy bottle and set aside.
  3. Place the potatoes in a pan, cover with water, season with salt and bring to the boil. Gently simmer for about 10 to 15 minutes or until cooked. Refresh under cold water. When cold, slice into 1 cm thick pieces and place in a bowl.
  4. Bring a pan of water to the boil and cook the French beans for 5 to 6 minutes. Remove and plunge into iced water. Drain, add to the potatoes and dress with 2 tbsp of vinaigrette
  5. Place the tomatoes, with the stem still attached, in a pan and cover with the olive oil. Add the garlic and rosemary. Season and slowly bring to barely a simmer. Cook for 15 minutes, then leave to cool.
  6. To cook the quail eggs, boil a pan of water, carefully place the egg in the water and cook for 2½ minutes before removing them and plunging into iced water. Peel and set aside.
  7. Season the tuna with salt, roll in the cracked pepper and drizzle with olive oil. Place on a hot griddle for 30 seconds, then flip over and cook for another 30 seconds. Slice into 2 cm thick pieces.
  8. To serve, draw a circle around the plate with the dressing. Place two pieces of tuna on opposite sides followed by two of each ingredient. Finish the circle by rolling the anchovies and topping each one with half a quail egg. Dress the mixed leaves with the vinaigrette and place on top.

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Recipe courtesy of Food Network UK

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