The Marker Hotel’s superbly talented Executive Chef Gareth Mullins shares this elegant starter recipe which is perfect for a Summer dinner party.
Seared Tuna Niçoise with Lusk Apple Balsamic and Quail Egg
This recipe will serve four people as a starter
Preparation time: 1 hour
For the salad
100g Green beans (topped and tailed)
4 x quail eggs
2 x plum tomatoes (sliced into 8 wedges)
50g pitted black olives
1 x shallot finely sliced
4 x anchovies
200g small new potatoes cooked and sliced
Lusk apple balsamic
- Cook the potatoes in boiling water until soft. Top and tail the green beans, place in boiling salted water for 2 minutes and refresh in iced water. Drop the quail eggs into boiling water for 3 minutes and refresh in iced water until chilled.
- To cook the tuna, take from the fridge half hour before cooking allowing the fish to come to room temperature. Put a medium pan on the stove and heat until smoking hot. Season the tuna with salt and pepper and olive oil. Sear the tuna on all sides and allow resting for 4 minutes before slicing.
Toss all the salad ingredients in a bowl and season with olive oil, salt and pepper. Place the cooked fish on top of salad, place the peeled quail egg around the side of salad. To dress, drizzle with apple balsamic and finish with a dollop of garlic mayonnaise
- Ask the fishmonger to remove all skin and blood line from the tuna
- Make sure the pan is nice and hot for the fish
- Pat dry the water off fish before cooking so it sears