Update my dinner status, I'm making this tonight.
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 lb Fresh tuna steak fillet
- 12 oz Small new potatoes; boiled
- 4 oz Green beans; topped, tailed
- ; cut in half
- 3 Hard-boiled eggs
- 2 Little Gem lettuces
- 1 Jar grilled artichokes
- 8 oz Cherry tomatoes; halved
- 8 Anchovy fillets; cut in half
- ; lengthways
- 12 Black olives; up to 16
VINAIGRETTE
Preparation
Grill the tuna steaks, brushing them first with a little oil, for about 1-11/2 minutes each side. They should still be pink in the middle. Make the vinaigrette in the usual way. Cut the tuna into large chunks, toss in a little dressing and leave to cool. Slice the potatoes while still hot. If they are very small, leave them whole. Toss in a little more dressing then leave to cool. Boil the green beans for about 4 minutes. Drain, run under the cold tap and then drain again thoroughly and mix in with the potatoes. Place the remaining dressing in a large salad bowl. Just before serving, make the salad, starting with the lettuce and adding all the other ingredients, mixing lightly with your fingers as you go. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
