Tuna Nicoise Salad

Michael Moore Serving Size: Serves 6

INGREDIENTS

300g Fresh tuna loin
200ml olive oil (regular)
1 clove garlic
2 fresh mozzarella cheeses
150g Small potatoes (par boiled)
200g Green beans (blanched in boiling water and cooled in ice)
2 red onions (very finely shredded)
12 Roma tomatoes (skin removed)
100ml extra virgin olive oil
100ml Red wine vinegar (good quality)
60g Black olives
½ bunch parsley (chopped)
½ bunch basil
Caster sugar
Sea salt and pepper

METHOD

In a small clay pot warm the olive oil with a clove of garlic and some pepper,parsley and basil.

Season the piece of tuna with salt and pepper then place with the potatoes into the claypot place this into the oven for approx 6 mins remove and allow to cool.

Cut the tomatoes into wedges and lay onto your serving platter, season well with salt, sugar and pepper.

Place your finely shredded onions into a small bowl season and cover with the red wine vinegar.

Place your green beans onto the tomatoes and rip the mozzarella and place at random on the salad.

Remove the tuna form the oil and break into pieces and place on to the salad the same with the olives and the potatoes.

Add the extra virgin oil onto the onions mix together and dress onto the salad.

Finally season with fresh pepper and some finely shredded basil leaves.

This salad is also very good served with poached eggs