This is one of those recipes where a Steam oven makes it so much more convenient to make. Everything that is cooked (except for the tuna if you are using fresh) goes into the steam oven, then it is all tossed in the dressing. Easy peasy and delicious and healthy too.
You can be as creative with this recipe as you like adding whatever protein you want to the base ingredients. Tinned tuna works perfectly for an easy midweek meal, or go all out with other seafood like Scallops and Prawns for a really special dish.
I like a small piece of seared Fresh Tuna to top my Salad
Coat Tuna logs in sesame seeds if using and wrap in glad wrap and place in refrigerator until ready to cook, to help set the shape.
Sear briefly on all sides, then refrigerate again until ready to serve
Set your Steam oven to 25 minutes, Full Steam 100C and place potatoes into oven.
When 15 minutes are left add Eggs to the oven.
When 6 minutes are left, add Beans to the oven.
While the vegetables are steaming, place the lettuce (if using) around the edge of your serving bowl
Make the dressing by mashing one Anchovy from the tin, with the oil from the tin, and the zest, juice, vinegar and mustard. Alternatively use a hand blender to blend the dressing.
Season to taste adding more lemon juice and olive oil if required.
In a large bowl toss the tomatoes olives and anchovies in the dressing.
Add the steamed vegetables and toss again.
Arrange ingredients onto Lettuce.
Peel the eggs and cut into halves or quarters and add to the dish.
Slice Tuna and arrange on top of Salad.
Serves 4- as a main and 6 as a side
Approx. 300 – 400 g Fresh Tuna, cut into rectangular log shapes
Sesame seeds, black and or white (optional)
3 baby cos or gem lettuce, quartered (optional)
500g potatoes (I like gourmet baby vivaldis halved but any potato works cut into approx 4cm pieces
4 or 5 eggs
300 g green beans, topped and tailed
1/2 c black pitted olives
1 50g tin anchovies in olive oil
4 large tomatoes cut into 6 wedges or 12 cherry tomatoes halved
For the Dressing:
1 Lemon, zest and juice
1T red wine vinegar
1 t Dijon Mustard
1 anchovy from tin above + the oil from the tin
Salt and Pepper