Niçoise sandwiches with potato, anchovy and caperberry salad

AT A GLANCE

  • Serves 4 people

  •  
  • Salad
  • 6 small kipfler potatoes
  • 250 gm yellow or green beans, trimmed
  • 8 anchovy fillets
  • 1 red onion, thinly sliced
  • 8 caperberries
  • 45 gm (¼ cup) Niçoise or Kalamata olives
  • 1½ tbsp white wine vinegar
  • ¼ cup extra-virgin olive oil
  •  
  • Sandwiches
  • 4 150gm tuna steaks (about 2.5cm-thick)
  • ¼ cup olive oil, plus 1 tbsp extra
  • 1 tbsp rosemary, coarsely chopped
  • 1 baguette, sliced widthways and cut into 4 pieces
  • 1 large clove of garlic, for rubbing
  • 2 egg tomatoes, thinly sliced
  • 2 hard-boiled eggs, peeled and thinly sliced
01   Cook potatoes in boiling salted water until just tender, then drain and cool. Cut into 1cm-thick rounds. Cook beans in boiling salted water until just tender, drain and refresh in iced water, then drain again. Combine potatoes, beans, anchovies, onion, caperberries and olives in a large bowl. Place vinegar and olive oil in a separate bowl, and season to taste with sea salt and freshly ground black pepper.
02   For sandwiches, place tuna in a shallow glass or ceramic dish, drizzle with ¼ cup olive oil and rosemary, then cover and refrigerate for 15 minutes.
03   Remove tuna from marinade, season fish to taste, then barbecue or char-grill over high heat for 1-2 minutes on each side for medium, or until cooked to your liking. Brush bread lightly with remaining olive oil and barbecue or char-grill, cut-side down for 30-45 seconds. Lightly rub grilled bread halves with garlic clove.
04   Place tuna on each of 4 bread halves, top with tomato, egg and remaining bread halves, then serve immediately with potato, anchovy and caperberry salad to the side, drizzled with dressing.

Topics:

GARLIC, CAPERBERRIES, DRINK SUGGESTION, ONIONS, SANDWICH, TOMATOES, ENTREE, OLIVES, ANCHOVIES, ROSEMARY, SEAFOOD, POTATOES, FISH, FRENCH, TUNA, BREAD, SALAD, FAST, BEANS, AUTUMN, EGGS

Recipe:

ANDY HARRIS

Photography:

WILLIAM MEPPEM

Styling:

ANDY HARRIS

Drinking Suggestion:

A DRY-ISH ROSÉ OR LIGHT RED MADE FROM GRENACHE.

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