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Unexpected Bonuses: Yotam Ottolenghi's Recipes That Came About by Happy Accident | Food
Ingredients
  • This came about when I was trying to make tuna confit by slowly cooking the fish in oil, and ended up with something not much better than a decent can of tuna. So I added a few ingredients, and turned it into a take on salade niçoise with a creamy, tuna-based sauce similar to the one used in that classic Italian dish vitello tonnato. Serves four to six.
  •  
  • 700g waxy potatoes such as charlotte
  • 2 tbsp olive oil, plus extra to finish
  • 80g pitted black olives
  • Salt and black pepper
  • 70g watercress
  • 70g radicchio, leaves torn
  • 70g rocket
  • ½ small red onion, peeled and thinly sliced
  • 2 tbsp lemon juice
  • 4 medium eggs, semi hard-boiled and peeled
  • subheading: For the dressing:
  • 2 egg yolks
  • ¾ tbsp lemon juice
  • 5 anchovy fillets, roughly chopped
  • 1½ tsp white-wine vinegar
  • ¼ tsp caster sugar
  • 90ml olive oil
  • 90ml sunflower oil
  • 180g good tinned tuna, drained
  • 1½ tbsp salted capers, rinsed and drained
Steps
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