This recipe incorporates all the classic tastes and flavours of a tuna nicoise but done differently and plated beautifully. I suggest you plate each guest’s plate individually to get the most impact form all the colours and flavours of this simple yet striking salad.
1lemonjuice and rind
1handfulflat leaf parsleychopped
4soft boiled eggshalved
Cook the potatoes until soft and mash with the green pesto, lemon juice and season with salt and pepper. Set aside to cool.
Heat a frying pan and sear the tuna pieces all around in the olive oil.
Roll the tuna in the chopped fresh herbs and wrap tightly in cling wrap while shaping into sausage shapes. While wrapped, cut off the ends to reveal the seared tuna sides.
Start plating the dish by shaping the mashed potatoes in the centre of the plate, place the tuna on top and finish off with the anchovy fillets, sun dried tomatoes, green beans, fresh tomatoes, olives, basil, dollops of mayo and eggs.