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Barbecued Tuna Nicoise with Balsamic Dressing

100 g Tuna
2 New potatoes; sliced and cooked
25 g Fine green beans; cooked
1 Plum tomato
4 Black olives
2 Shallots
60 ml Olive oil
25 ml Balsamic vinegar
1 Lemon
1 Hard boiled egg
25 ml Water
Olive oil to cook


Trim and portion tuna. Blanch and seed the tomato, cut into petals. Dice shallots, add to vinegar and water in a pan on the stove, season and allow to cook until shallots are cooked and darkened by the vinegar. Remove from the heat and add the olive oil.

Split beans and place in a bowl with the potatoes, tomatoes, hard boiled egg and olives. Season. Fry the tuna on one side. Season with salt and pepper and lemon juice. Place on top of the vegetables and spoon over the balsamic dressing.


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