Cune Rosado – CVNE

Grower: C.V.N.E.
Grape Variety: Tempranillo
Style: Fresh and Fruity
Country: Spain
Appellation: Rioja
Vintage: 2019/20
Closure: STELVIN
Alcohol: 13.5% ABV
Bottle Size: 75cl

Salade Niçoise

Cooking Time: 00 hr : 30 mins (approx.)
Number of Servings: 4

INGREDIENTS

450g/1lb fresh tuna or 4 x 175g/6oz tuna steaks, 2.5cm/1in thick
8 new potatoes, cooked and quartered lengthways
4 plum tomatoes, roughly chopped
115g/4oz extra fine French beans, topped, cooked and drained
4 little gem lettuce hearts, quartered lengthways
1 red onion, finely sliced
4 eggs, cooked for 6 minutes in boiling water from room temperature, halved
6 anchovy fillets cut lengthways into thin strips
16 pitted black olives in brine
8 basil leaves, ripped

For the dressing or marinade //

105ml/7tbsp extra virgin olive oil
3 tbsp aged red wine vinegar
2 tbsp freshly chopped parsley
2 tbsp freshly snipped chives
2 garlic cloves, peeled and finely chopped
1 tsp salt
1 tsp ground black pepper

1. To make the dressing or marinade whisk together the red wine vinegar, olive oil, parsley, chives, garlic, salt and pepper.
2. Place the tuna in a shallow dish and pour over half of the dressing. 3. Cover and chill for 1-2 hours to allow the fish to marinate.
4. Toss in the marinade from time to time.
5. Heat a ridged griddle pan on the hob or a hot barbecue for 5 minutes.
6. Remove the tuna from the marinade.
7. Cook the tuna steaks for 2-3 minutes on each side, depending on how rare you like your fish.
8. Lay the lettuce leaves onto a large plate and add the lettuce, onion, tomatoes, potato, tuna, beans and anchovies.
9. Drizzle over the remaining dressing then finish by adding the eggs, olives and ripped basil leaves.