Pissaladière with baby leaves and soused tuna

Pissaladière with baby leaves and soused tuna

By
From
French Lessons
Serves
4
Prep
20 mins
Photographer
Steve Brown

This makes a wonderful supper dish – it’s sort of half salad and half pizza! It is my favourite kind of meal, because it’s all about contrasts: there’s the hot crunch of the pizza base and cold smooth slices of tuna; there’s the rich creaminess of the onions and the saltiness of the olives and anchovies; and then there’s the sharp pepperiness of the cress leaves and the lemony tartness of the vinaigrette. What more could you want?

Ingredients

Quantity Ingredient
1 Pissaladière
400g tuna loin or belly fillet, very finely sliced
salt
100ml Lemon vinaigrette
1 cup baby watercress
1 cup baby mustard cress
1 cup baby radish cress
extra-virgin olive oil
pepper

Method

  1. Preheat your oven to 180°C. Warm the pissaladière in the oven for 5–10 minutes while you prepare the other ingredients.
  2. Place the tuna slices in a shallow bowl, season with salt and pepper and pour on the lemon vinaigrette. Place in the refrigerator for a few minutes to marinate. Toss the cresses together in a large mixing bowl.
  3. To serve, cut the pissaladière into quarters and arrange on serving plates. Top with slices of the soused tuna and a mound of the baby cresses. Drizzle with a little extra-virgin olive oil and serve straight away.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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