A salad to win friends with: Adrian Richardson’s Tuna Niçoise Salad
Celebrity Chef Adrian Richardson joined Peter Fegan on 4BC Breakfast to talk all things salad and how to make a Tuna Niçoise Salad.
Serves 4
INGREDIENTS
Tuna
800 ml water
200 ml Tarragon Vinegar
50 g salt
20g sugar
2 small red chillies
2 rosemary sprigs
4 x 150 g tuna steaks
Salad
200 g green beans, trimmed and blanched
200g kipfler potatoes, peeled, boiled and sliced into 1cm rounds
2 red capsicums, seeded and finely sliced
3 spring onions, sliced
40 g black or green olives, pitted
4 cup roughly chopped flat-leaf parsley
4 cup basil leaves
4 anchovy fillets, sliced lengthwise
4 eggs, soft-boiled
Dressing
3 tablespoons extra-virgin olive oil
Juice of 1 lemon
2 tablespoons Tarragon Vinegar
2 tablespoons French grain mustard
salt freshly ground black pepper
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