MasterChef UK ™
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Niçoise Salad with Tuna
Take on a tuna Niçoise salad: seared tuna loin seasoned with furikake seaweed with confit potato, anchovy crumb, tomato tapenade, charred green beans, basil and shallot salsa verde, finished with a squid ink tuile.
The eggs were forgotten at plating. Jim: "I'm making my take on a Niçoise salad. A tuna steak, which I'm going to sear and keep mostly raw in the middle. I'm doing a confit potato with anchovy crumb, some chargrilled green beans, marinated tomatoes, hopefully a little squid ink tuile and a good old fashioned French vinaigrette."
Jay Rayner: "I love a really good Niçoise salad. Where does this experience come from?"
Jim: "I remember going on holiday as a kid in France and eating a Niçoise salad. That's my memory of the first one I had."
Anna: "The seasoning around the tuna is perfectly balanced. I can get the seaweed, I can get the sesame seed on the outside. It's delicious. Your tomato tapenade has got a real punch to it. So that with the green sauce with the tuna is delicious."
Grace: "Very much liking the potato that's cooked right through. However, a Niçoise salad without an egg is irregular. Your fish does look like it was stolen off the kitchen surface by a cat and I've rescued it halfway down the garden."
Jay Rayner: "The salsa verde at the bottom lacks depth, and your dressing is a bit acidic. Is this take better than the classic dish? It isn't. It's a combination of top ingredients sort of piled together." Jim went through to knockout week.
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