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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is another estate sale obtained recipe. I got this from the Durham Estate in Ellis, Texas in 1991. Tried and true. Worth the effort. It's colorful, elegant, unique and very impressive. Ingredients:
1/2 pound fresh ahi or albacore tuna cut into chunks |
3 cups extra virgin olive oil |
3 garlic cloves |
1 bay leaf |
1 fresh rosemary sprig |
1 fresh thyme sprig |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
1/2 pound green beans trimmed blanched and cooled in ice water |
1 red bell pepper seeded deribbed and julienned |
1/2 cup niçoise olives pitted |
1/2 pint cherry tomatoes halved |
2 medium potatoes boiled and quartered |
1/2 red onion thinly sliced |
2 bunches arugula picked over |
1/2 cup olive oil |
1/4 cup balsamic vinegar |
10 anchovy fillets |
4 hard cooked eggs halved or quartered |
Directions:
1. In a small saucepan over medium low heat combine tuna with the olive oil, garlic, bay leaf, rosemary and thyme. Simmer until the tuna is cooked through about 9 minutes. Transfer the tuna to a small bowl and shred. Cover the tuna with a little of the cooking oil and season with salt and pepper. Refrigerate until ready to serve. Let the tuna stand at room temperature for a few minutes before serving. In a large mixing bowl combine the beans, bell pepper, olives, tomatoes, potatoes, red onion, arugula, olive oil, vinegar, salt and pepper and toss to mix. Transfer the salad to a platter. Using a slotted spoon remove tuna from the oil and arrange over the salad. Garnish with the anchovy fillets and eggs and serve immediately.
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