Rosemary grilled tuna on niçoise salad
( SERVES 6 )
Photo by Annabel Langbein Media
Any kind of game fish is great for this salad, or you can even toss good quality canned tuna through the salad. Fresh trevally has a wonderful flavour, grills well and is very inexpensive. Serve with boiled new potatoes or crusty bread.
Fish and rosemary marinade
|4||Fish fillets, or steaks, such as trevally, kingfish or tuna|
|1 dash||Salt and pepper, to taste|
|¼ cup||Extra virgin olive oil|
|1||Lemon, finely grated zest only|
|2 tsp||Chopped rosemary|
|1 pinch||Chilli flakes|
|200 g||Cherry tomatoes, halves|
|250 g||Green beans, trimmed|
|½ cup||Black olive|
|2 Tbsp||Capers, caper berries|
- To make the marinade, place oil in a frypan with lemon zest, rosemary and chili and sizzle gently over low heat for 5 minutes to infuse flavours. Remove from heat and allow to cool before mixing through the fish. Cover and chill for at least and hour, or up to 6 hours.
- To make Nicoise Dressing, shake ingredients together in a jar (it can be made in bulk and will keep for several weeks in the fridge).
- To make the salad, drop beans into boiling water and cook for 4 minutes, then refresh under cold water and drain well. Toss with dressing. Add tomatoes, olives and capers or caperberries. Season to taste and toss to combine.
- Remove fish from marinade, season with salt and pepper and grill 10cm from heat for 2 minutes each side, or fry in a very hot pan or on a barbecue hotplate for about 1½ minutes each side until still pink in the centre (all game fish should be served slightly rare).
- To serve, either divide salad between serving plates and top with fish, or flake fish through salad and toss to combine.
See more of Annabel's grill, toss and serve recipes