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How to make Nicoise salad with aioli

Yield = 4
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

  • 150g green beans, topped, cut in half
  • 2 (about 250g each) tuna steaks
  • 1 tablespoon olive oil
  • Salt & freshly ground black pepper
  • 1 x 250g punnet cherry tomatoes, halved
  • 60g baby rocket leaves
  • 85g (1/2 cup) drained stuffed green olives, sliced
  • 1/2 cup loosely packed torn fresh basil
  • 1 red onion, halved, thinly sliced
  • 3 hard-boiled eggs, peeled, quartered
  • 2 tablespoons drained capers

Aioli

  • 1 egg yolk
  • 3 teaspoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 garlic cloves, crushed
  • 125ml (1/2 cup) olive oil
  • 2 tablespoons warm water
  • Pinch of salt

Method

  • Step 1 To make the aioli, place the egg yolk, mustard, lemon juice and garlic in the bowl of a food processor and process until combined. With the motor running, gradually add the oil in a thin steady stream, stopping occasionally to scrape down side of bowl, until aioli is thick and pale. Add the water and process until combined. Taste and season with salt.
  • Step 2 Cook beans in a medium saucepan of salted boiling water for 3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
  • Step 3 Preheat a chargrill on high. Brush both sides of tuna with oil and season with salt. Cook on preheated grill for 2 minutes each side for medium or until cooked to your liking. Set aside for 5 minutes to rest. Cut into 2cm cubes.
  • Step 4 Combine beans, tomato, rocket, olives, basil and onion in a large bowl. Divide rocket mixture among shallow bowls. Top with tuna and egg, and sprinkle with capers. Drizzle with aioli, season with pepper and serve immediately.