Wednesday 12 October
We found a nice batch of yellow wax beans at the Farmers' Market, which inspired this take on the flavors of Salade Niçoise.
The base (literally) was Lidia's Ligurian beans, first parboiled, then sautéed in olive oil with a couple of cracked garlic cloves and five or six anchovy filets. After all, Liguria is just down the coast from Nice, so they have a lot in common.
We set them aside, and in the same pan did a pair of 'ahi tuna steaks, previously marinated in Dijon mustard, olive oil, a splash of white wine, and fresh thyme. We started them at high heat for about two minutes on each side, then flipped them over at medium a couple of times so that they would be perfectly medium rare rather than cold inside and charred outside.
Deglazed the pan with white wine and a few oil-cured olives, and poured it over the steaks atop their mound of yellow, savory beans. The dish had all the intense flavors of salade Niçoise, but simplified.
No comments:
Post a Comment