Welcome

Reaching the final of Masterchef 2007 was a rollercoaster of emotion, with huge highs and lows, but I loved every minute and learnt a huge amount. I owe a great deal to John and Gregg who had faith in my ability when I did not believe in myself. Since competing on the programme my life has changed considerably. I now write cookery columns for two magazines, give cookery demonstrations and am just working on my 13th cook book - unlucky number for some but not for me!!! I love all forms of country cooking, using seasonal and locally sourced produce. This blog is to enable me to share with you a few of my recipes and baking ideas. Enjoy Hannah xxxx

Monday, 20 July 2009

Tuna Niçoise with Truffled Duck Eggs

Serves 4 Preparation time 20 minutes, cooking time 20 minutes

500g charlotte or baby potatoes
180g green beans
600g tuna fillets
1 tbsp chives, finely chopped
1 large spring onion, finely chopped
6 duck eggs
2 tsp truffle salt
Juice and zest of 4 limes
2 tsp Dijon mustard
3 tsp clear honey
4 tbsp extra virgin olive oil
Salt and pepper to season

Marinade the tuna in the juice of 1 lime, 1 tablespoon of olive oil and freshly ground salt and pepper whilst you prepare the vegetables and eggs for the salad. Place the duck eggs in a pan of boiling water and simmer for 10 minutes for soft boiled eggs. Immediately place the eggs in a bowl of cold water and when cool enough to handle tap the shells with the back of a spoon and unpeel. Cut the eggs in half and sprinkle each egg with a little truffle salt. Simmer the potatoes in boiling water for about 20 minutes until cooked – a knife will come out easily when inserted into a potato when cooked. Chill in cold water. Blanche the green beans in boiling water for 3 – 5 minutes, drain and chill in cold water. Whisk together the juice of the remaining two limes with the lime zest, mustard, honey, remaining olive oil and season with salt and pepper. Arrange the salad leaves in a large bowl with the beans, potatoes, chives, spring onion and duck eggs. Heat a griddle pan until it is very hot, then sear the tuna fillets for 1 – 2 minutes on each side. The tuna should still be pink in the middle. Slice the tuna into thick slices and add to the salad, drizzle with the lime and honey dressing and serve immediately with crusty bread.

2 comments:

Rita said...

Looks yummy Hannah - thank you!

Marie said...

Am playing catch up after our recent holiday to Austria and France. This looks a very delicious salad Hannah, as does everything else. That hotel room you stayed in sounds decidely wierd!