Insalata nizzarda con tonno fresco

Ingredienti

• 2 fresh tuna steaks (approx. 150 g each)
• 300 g small waxy potatoes
• 150 g green beans
• 4 eggs
• 150 g cherry tomatoes, halved
• 80 g black olives
• 6 anchovy fillets
• 100 g mixed salad leaves
• 3 tbsp olive oil (extra virgin)
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Salt and freshly ground pepper
• Fresh basil or parsley

Preparazione

1. 1

   Boil the small potatoes in lightly salted water for about 15 minutes until tender. Drain and let cool.Blanch the green beans for 3 minutes in boiling water. Rinse immediately with cold water to keep them bright green and crisp.Cook the eggs for 8 minutes for a firm but not dry yolk. Peel and quarter them.Make the vinaigrette: mix 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, a pinch of salt and freshly ground pepper in a bowl or small jar. Stir well.Pat the tuna steaks dry with paper towels and season with salt and pepper. Heat a grill pan or frying pan over high heat with a little olive oil.Sear the tuna for 1.5 to 2 minutes per side. The outside should be cooked while the inside can remain pink. Let rest briefly, then slice.Spread the salad leaves over a large platter or deep plates. Arrange the potatoes, green beans, cherry tomatoes, olives, anchovies and eggs around them.Place the tuna slices on top and drizzle the vinaigrette over the whole salad. Garnish with fresh basil or parsley and serve immediately.