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Salad Nicoise with Tuna Carpaccio
As seen on TV
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Who made this dish?
Vilta took a creative approach to the Salade Niçoise recipe test, lightly searing the tuna and pressing slices between two plates to make a thin carpaccio. When her boiled eggs went off the plan, she rescued the dish by serving the soft golden yolk in the centre as a centrepiece. Vilta: "I'm cooking my eggs for five and a half minutes and then I'm going to put them in some cold water and hopefully they're all right inside. And if not, then I'll come up with another way to present them." Vilta: "I've eaten one before, but only on a very bad lunch meal deal in a supermarket. So I don't quite know what it's supposed to taste like. It's going to be my take on this salad that I've never had before properly." Vilta: "I forgot about my eggs." Grace Dent: "You've got 42 seconds to peel a boiled egg." Vilta: "Well, we're gonna have a yolk."
John Torode: "I think visually it's really lovely. I liked the idea of the carpaccio — something a little bit different to make it interesting. Your tuna is beautifully cooked, but I am especially impressed with how you thought on your feet and served that egg yolk in the centre. It's really delicious." Grace Dent: "I think your dressing's good. It's nicely balanced, and it's sharp. I think to tackle something as classic as this and put your own spin on it is a risk, but there's some great tastes, and it paid." Outcome: WON the first apron in the cook-off.
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