Name: Tuna niçoise tarts
Cook time: 30 min
Total time: 30 min
Ingredients: 200 gram yellowfin tuna; cooking-oil spray; 150 gram kipfler potatoes, unpeeled; 100 gram green beans; 1 large_piece (220g) tomato, seeded; 2 eggs, hard-boiled; 1 tablespoon olive oil; 2 teaspoon balsamic vinegar; 1/2 teaspoon wholegrain mustard; 3 anchovy fillets, drained, chopped finely; 1 tablespoon baby capers, rinsed drained, chopped finely; 2 tablespoon parmesan cheese, finely grated; 2 tablespoon finely chopped fresh flat-leaf parsley; 36 shortcrust pastry cases (see page 112)

Ingredients

200 gram yellowfin tuna

cooking-oil spray

150 gram kipfler potatoes, unpeeled

100 gram green beans

1 large_piece (220g) tomato, seeded

2 eggs, hard-boiled

1 tablespoon olive oil

2 teaspoon balsamic vinegar

1/2 teaspoon wholegrain mustard

3 anchovy fillets, drained, chopped finely

1 tablespoon baby capers, rinsed drained, chopped finely

2 tablespoon parmesan cheese, finely grated

2 tablespoon finely chopped fresh flat-leaf parsley

36 shortcrust pastry cases (see page 112)

Method

1.Coat tuna with cooking-oil spray. Heat medium frying pan over high heat, cook tuna about 45 seconds each side. Remove from pan, cover.

2.Cut potatoes into 3mm cubes. Boil, steam or microwave potato until tender, drain. Slice beans thinly, boil, steam or microwave beans until tender. Drain.

3.Chop tomato, egg white and tuna the same size as potatoes. Finely grate egg yolk or push through a sieve.

4.Combine oil, vinegar, mustard, anchovy, capers, cheese and parsley in medium bowl. Add chopped ingredients, mix gently.

5.Divide niçoise mixture into pastry cases, sprinkle each with egg yolk. Serve immediately.

Use sashimi quality tuna; the loin is the best cut for this recipe. A non-stick pan is best to use for cooking the tuna. Don’t overcook the tuna, it should be rare. Make-ahead tips 8 hours Make filling; cover, refrigerate.
Note

Women's Weekly Food

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