Ed Baines
from
Ed Baines...Chefs At Sea
Layers of freshly seared tuna and niçoise salad deliver big, bold flavours in this sensational make-ahead baguette from Ed Baines
Layers of freshly seared tuna and niçoise salad deliver big, bold flavours in this sensational make-ahead baguette from Ed Baines
Tuna salad niçoise baguette
Method
2. Smear a large frying pan with the vegetable oil and place over a high heat until the pan is smoking. Add the tuna fillets to the hot pan one at a time, and cook briefly, until all the sides are sealed and blackened. Once this is done, place the fillets on a tray and refrigerate.
3. Assemble the baguette. Layer all the filling ingredients and seared tuna slices into the baguette, seasoning with salt and freshly ground black pepper and drizzling with a little of the French dressing as you go. Replace the top and wrap the baguette tightly with cling film. Chill in the refrigerator overnight with a weight on top if possible.
4. Cut into thick slices and serve.
Prep:
25 min
Cook: 8 min
Cook: 8 min
Ingredients
250g tuna loin1 baguette, cut in half and hollowed out
For the marinade:
1 tsp Fennel seedspinch of Salt
zest of 1 lime, finely grated
1 tsp vegetable oil
For the baguette filling:
a good handful of blanched green beans3 Eggs, boiled for 6 minutes
extra virgin olive oil
200g cherry tomatoes, halved
half Cucumber, sliced
400g canned artichoke hearts, drained and sliced thickly
1 red onion, thinly sliced
salt and fresh ground black pepper
1-2 tbsp French dressing
small bunch of Chives
50g pitted black olives
4 anchovy fillets
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