Archive for black olives

Grilled tuna with roast tomatoes

Posted in Food with tags , , , , , , , , , , on May 25, 2011 by Robin Gosnall

Half Hour Meals

16 cherry tomatoes
2 garlic cloves, finely chopped
6 tablespoons extra virgin olive oil
2 oregano or marjoram sprigs, leaves stripped
1 tablespoon capers
26 Spanish black olives, pitted
4 tuna steaks

Preheat the oven to 150°C.

Mix the cherry tomatoes, garlic, 5 tablespoons of the oil and oregano (or marjoram) in a bowl before pouring everything onto a baking tray. Roast for around 15 to 20 minutes, until the tomatoes look as though they are about to collapse and their skins are crinkled. Remove from the oven and leave to cool.

Once they’ve cooled, add the tomatoes to a salad bowl, scraping in the delicious juices from the baking tray, then stir through the capers and olives.

Ideally, for the next stage you should use a ridged griddle pan. If you don’t have one of these, use a heavy-duty cast-iron frying pan instead. Heat the griddle pan until it’s very hot before adding the remaining oil. Season the tuna steaks and add them to the pan – don’t overcrowd the pan – if you’ve got a large grill or barbecue, then of course they can be cooked all at the same time. I love rare tuna, which means that the steaks need only a minute or so on each side, but grill the tuna according to how well cooked you like them.

Place the tuna steaks on plates and put the tomatoes on top and around the sides of the steaks. Eat immediately.

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Salad niçoise

Posted in Food with tags , , , , , , , , , , , , , , , on August 3, 2010 by Robin Gosnall

Half Hour Meals

The anchovies have been blended into the dressing with the capers so they act like a seasoning for the whole salad.

8 new potatoes
200g french beans, trimmed (or sliced runner beans)
4 eggs
12 cherry tomatoes, halved
8 artichoke hearts, cooked and quartered
3 little gems, washed
2 tbsp small black olives
200g tuna chunks in oil, drained

For the dressing:

juice of 4 ripe tomatoes, squeezed and sieved
2 tbsp red wine vinegar
2 tsp capers
1 garlic clove, crushed
4 anchovy fillets
small bunch of basil leaves
75ml extra virgin olive oil
salt and pepper

Blend the ingredients for the dressing in a food processor (you can use some of the oil from the anchovies or tuna). Season well.

Wash the new potatoes and cook them in salted water for 20 minutes. Drain, cool and cut into halves or quarters.

Cook the beans in salted water for 5 minutes until slightly squeaky. Drain and cool.

Boil the eggs for 5-6 minutes, cool quickly, peel and quarter. The yolks should be a little squidgy still.

Separate the leaves from the little gem and arrange in a serving dish, ripping up the larger leaves.

Toss the tuna chunks, cherry tomatoes, french beans, artichoke hearts and potatoes in the dressing. Transfer to the serving bowl and combine gently with the little gem.

Top with the quartered eggs and olives, and sprinkle with shredded basil.

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