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Tuna with a salsa from Nice


  • Cook the potatoes in plenty of lightly salted, boiling water until tender, adding the beans for the last minute. Drain well and then finely chop both.
  • Spray the tuna with oil, lightly season and cook to the desired degree on a lightly oiled, preheated ridged grill, spraying with more oil as you do so.
  • When ready, place the potatoes, beans, tomatoes, olives, spring onions, chervil, anchovies and the egg in a large bowl. Add olive oil, red wine vinegar and seasonings to taste and gently toss.
  • To serve, mound the salsa on individual plates and top with the tuna and a sprinkling of fresh oil.


  • 6 chats (baby potatoes), peeled
  • sea salt & freshly ground pepper
  • 6 green beans, topped & tailed
  • 4 x 180 gm tuna steaks, bloodlines removed
  • olive oil spray
  • ½ punnet cherry tomatoes, quartered
  • 8 pitted black olives, diced
  • 1-2 spring (green) onions, finely chopped
  • 1 tbsp chopped fresh chervil
  • 4 anchovies, chopped
  • 1 hard-boiled egg, finely chopped
  • extra virgin olive oil
  • a splash of red wine vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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