Niçoise Sandwiches with Potato, Anchovy and Caperberry Salad
Australian Gourmet Traveller fast food recipe for niçoise sandwiches with potato, anchovy and caperberry salad
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Cooking tools:
- Grill
- Pastry brush
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Glass dish
- Measuring cup
- Stove
- Refrigerator
- Plastic wrap
- Plate
Ingredients
- Salad
- 6 small kipfler potatoes
- 250 gm yellow or green beans, trimmed
- 8 anchovy fillets
- 1 red onion, thinly sliced
- 8 caperberries
- 45 gm Niçoise or Kalamata olives (¼ cup)
- 1½ tbsp white wine vinegar
- ¼ cup extra-virgin olive oil
- Sandwiches
- 4 150gm tuna steaks (about 2.5cm-thick)
- ¼ cup olive oil, plus 1 tbsp extra
- 1 tbsp rosemary, coarsely chopped
- 1 baguette, sliced widthways and cut into 4 pieces
- 1 large clove of garlic, for rubbing
- 2 egg tomatoes, thinly sliced
- 2 hard-boiled eggs, peeled and thinly sliced
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