Niçoise salad with marinated tuna

20 min
A recipe for a very full salad, with a southern air with its vegetables and tuna marinated in Oliviers&Co oils and condiments.
All ingredients
1 jar of black olives and dried tomatoes Chef Charial Lavender honey mustard Pepper Vinegar Olive Oil, Reserved Harvest France 50 g green or black olives 300 g bluefin tuna fillet 1 lettuce heart 300 g of mesclun 2 ripe tomatoes 2 shelled hard-boiled eggs 4 cebettes 100 g cucumber 1/2 bunch of long radishes 300 g beans in pods 6 basil leaves 3 anchovy fillets in oil.
Place the tuna in a shallow dish and pour the olivade over it, add olive oil. Cover with cling film and leave in the fridge for 2 hours. Prepare the vinaigrette: Cut the anchovies into small cubes, mix with the mustard, 1 tbsp. of pepper vinegar and 4 tbsp. of olive oil, cover with cling film and leave in a cool place. Boil and peel the tomatoes, remove the seeds and cut them into petals. Scoop out the beans. Chop the cebettes, and basil, add to the tomato petals and marinate with 2 tsp. to s. olive oil, salt and pepper for 30 minutes. Cut the cucumber and radishes into thin slices. Wash salads, gently squeeze the mesclun, cut into four the heart of lettuce. Quickly seize the tuna on a grill or a plancha 3-4 minutes on each side. Cut the tuna into 8 cubes. Divide the salad between four bowls, add the vegetables, the sliced eggs, two cubes of tuna and sprinkle with olives. Sprinkle with vinaigrette, pepper and serve. The tip from Oliviers&Co You can make pan bagnats with this recipe, just cut the grilled tuna into small cubes and garnish individual loaves lightly soaked in olive oil. A delight!