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Tuna tartare Niçoise
Curtis Stone
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serves 4
300 g/11 oz sushi grade tuna, diced into 5 mm/1/4 in cubes
50 g/2 oz green beans, blanched and cut into 5 mm/1/4 in lengths
1/2 potato, cooked and diced
1 small shallot (eschalot), chopped
1 tablespoon baby capers (if salted, soak in cold water for 30 minutes and rinse well)
sea salt and freshly ground black pepper
60 g/21/4 oz small, black Niçoise olives
2 tablespoons extra virgin olive oil
1 tablespoon finely chopped chives
4 lime cheeks, to serve (optional)
1. Combine the extra virgin olive oil and chives in a small bowl. Set aside.
2. Place the tuna, green beans, potato, shallot and capers in a large bowl. Season with the salt and pepper and stir to combine.
3. Place a 9 cm/31/2 in round cutter on a serving plate. Spoon a quarter of the tuna mixture into the cutter and press down firmly. Gently remove the cutter and repeat on each serving plate.
4. Scatter the olives around the outside of each serving plate, drizzle with the oil, sprinkle over chives and serve with the lime cheeks.
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