Salad niçoise with roasted tuna

Name: salad niçoise with roasted tuna
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: French
Ingredients: 150 g haricots verts halved; 2 sticking potatoes in slices; 2 Eggs hard boiled; 1 look artichoke hearts 400 g; tin can anchovy fillets; 2 tablespoons lemon juice; 5 tablespoons extra virgin olive oil with basil; 3 bunch onions in rings; 1 yellow bell pepper in bars; 6 tasty tomatoes in four; 50 g black olives; 4 tuna steaks at room temperature; freshly ground black pepper

A tasty French recipe. The main course contains the following ingredients: fish, haricots verts (halved), stuck potatoes (sliced), eggs (hard-boiled), artichoke hearts (400 g), anchovy fillets, lemon juice, extra virgin olive oil with basil, spring onions (in rings), yellow paprika (in strips), tasty tom tomatoes (in four), black olives, tuna steaks (at room temperature) and freshly ground black pepper.

Ingredients

Kitchen Stuff

grill pan

Directions

Haricots verts and potato slices cook in 5 min.
Rinse vegetables and potatoes in colander with cold water and drain.
Peel eggs and cut into segments.
Pour out artichoke hearts and halve them.
Pour anchovy fillets with kitchen paper and cut into pieces.
In a bowl of lemon juice with oil and salt and pepper, beat to taste until dressing.
Haricots verts, potato slices, artichoke hearts, anchovies, spring onions, peppers and tomatoes gently shovel with most of dressing.
Spread salad over four plates and garnish with egg and olives.
Heat up the grill pan.
Arrange tuna steaks with rest of dressing.
Generously grind pepper above it.
Tuna steaks in about 5 min.
Outside rosé grilling, halfway turning.
Place tuna steaks on salad..