Thursday 25th February - 18:00

About this class

Everyone seems to have an opinion about what should or shouldn’t go into a Niçoise​,​ but the one thing most people agree on is that this dish is one of the world’s best combinations of salad ingredients Hayden Groves is a former National Chef of the Year in 2013 and a regular demo chef at the wonderful London Borough Market. Join Hayden on Thursday evenings to learn how to create tasty world food​​​,​​​ learn cookery tips and tricks and enjoy the company of like minded foodies from near and far. This week we will make a sumptuous warm nicoise salad with grilled tuna.

What you will learn

the cooking of a wonderful tuna steak​,​ and the tips behind making this classic salad

Ingredients needed   Loading document...

Servings : Two

2 x 150g fresh tuna steaks (if using frozen defrosted) 2 medium free-range eggs​,​ at room temperature 75g French beans 2 spring onions​,​ finely chopped at an angle 4 ripe plum vine tomatoes 8 yellow cherry tomatoes 1 pinch fine sea salt 2 tbsps extra virgin olive oil 1⁄4 cucumber a few basil leaves​,​ roughly chopped 1 tbsp lilliput capers 60g Niçoise olives​,​ or other small black olives​,​ pitted 4 anchovies​,​ cut into slivers for the dressing: 1 garlic clove​,​ peeled and sliced sea salt and black pepper 2 anchovies​,​ finely chopped 1 small handful basil leaves​,​ torn 1⁄4 tsp Dijon mustard 1 tsp red wine vinegar juice 1⁄2 lemon - Note: if you would like a more substantial meal​,​ add 75g of cooked diced new potatoes to the salad.

Equipment needed

saucepan bowls sharp knife an chopping board

Special instructions

to follow