Today the Noblet and I enjoyed.
Quote:
Nobby's Salad Nicoise
1 large fresh Tuna (or Swordfish) steak per person.
Marinade
1 small Red Chilli (not too hot - de-seed if necessary)
2 cloves garlic
1 small piece fresh root ginger.
A handful of fresh chopped chives
1/4 cup Light Soy Sauce
1/4 cup Olive Oil
The juice and zest of 1 lemon
Chop or grate the chives, garlic, chilli & ginger, and add the lemon juice, olive oil & soy sauce.
Marinate the Tuna for 5 minutes each side (10 mins total)
Any longer and you'll toughen the flesh and lose the flavoUr
The Salad
Into a large bowl:
Tear up a large Iceberg lettuce.
Same with other leaves (I recommend Sweet Romayne, Spinach and Little Gem)
(Avoid Rocket, Watercress etc., as you don't want overpowering flavoUrs or bitterness)
Add:
Basil Leaves
small Cherry Tomatoes
Diced Cucumber
Sliced Scallions/Spring Onions
Thinly sliced red onion
Black Olives
Sliced Pimentos/Bell Peppers
Strawberries
soft Dried Apricots & Figs
Peaches (if in season) torn into small chunks
Cooking:
Heat a griddle pan to medium heat
Place the tuna steaks on and spoon over the marinade
Season the salad (Sea Salt and freshly ground black pepper)
Salad dressing - just squeeze the juice of a large lemon over the salad, then a generous glug of Extra Virgin Olive Oil.
Slice a stick of French Bread and grill/toast until golden
Toss the salad and serve onto plates
Turn the Tuna Steaks (depending on thickness, 2 minutes either side - leave it pink in the middle)
Rub raw garlic onto the toasted bread (Bruschetta FTW)
Place the Tuna Steak on top of the salad.
Enjoy with a crisp white wine (or even a Rose - Zinfandel works)
If you want to be really decadent, place a soft-poached or boiled egg on top of the Tuna Steak.
1 large fresh Tuna (or Swordfish) steak per person.
Marinade
1 small Red Chilli (not too hot - de-seed if necessary)
2 cloves garlic
1 small piece fresh root ginger.
A handful of fresh chopped chives
1/4 cup Light Soy Sauce
1/4 cup Olive Oil
The juice and zest of 1 lemon
Chop or grate the chives, garlic, chilli & ginger, and add the lemon juice, olive oil & soy sauce.
Marinate the Tuna for 5 minutes each side (10 mins total)
Any longer and you'll toughen the flesh and lose the flavoUr
The Salad
Into a large bowl:
Tear up a large Iceberg lettuce.
Same with other leaves (I recommend Sweet Romayne, Spinach and Little Gem)
(Avoid Rocket, Watercress etc., as you don't want overpowering flavoUrs or bitterness)
Add:
Basil Leaves
small Cherry Tomatoes
Diced Cucumber
Sliced Scallions/Spring Onions
Thinly sliced red onion
Black Olives
Sliced Pimentos/Bell Peppers
Strawberries
soft Dried Apricots & Figs
Peaches (if in season) torn into small chunks
Cooking:
Heat a griddle pan to medium heat
Place the tuna steaks on and spoon over the marinade
Season the salad (Sea Salt and freshly ground black pepper)
Salad dressing - just squeeze the juice of a large lemon over the salad, then a generous glug of Extra Virgin Olive Oil.
Slice a stick of French Bread and grill/toast until golden
Toss the salad and serve onto plates
Turn the Tuna Steaks (depending on thickness, 2 minutes either side - leave it pink in the middle)
Rub raw garlic onto the toasted bread (Bruschetta FTW)
Place the Tuna Steak on top of the salad.
Enjoy with a crisp white wine (or even a Rose - Zinfandel works)
If you want to be really decadent, place a soft-poached or boiled egg on top of the Tuna Steak.
Start to finish took 10 minutes, and the only expensive item was the Tuna. If you don't do fish, butterflied Chicken Breasts work too. (Just add a little smoked Paprika and more chilli or use a Bird-Eye or Habanero to the marinade for extra Kick)
Any other recommendations to bring Summer forward?