A quick-and-easy meal, ideal for lunch or light meal.


  • 4 pieces of Nanagai fillets– no skin – 2 per serve or 1 tuna steak per serve

  • Cos lettuce - about 10 leaves from the inside of the lettuce not the large outer leaves

  • 8 Cherry tomatoes quartered

  • 6 - 8 small kipfler potatoes – peeled and boiled

  • 16 green beans – blanched in hot water

  • 8 - 10 anchovies fillets from a jar

  • 16 kalamata olives whole with pips

  • 2 tsp small capers

  • Black pepper

  • Sea salt

  • 3 tbls Olive oil

  • 3 tbls red wine vinegar

  • 2 soft boiled egg – peeled


  • Nanagai fillet:

  • 1.

    Generously season the fish with freshly ground black pepper and a little salt if you want, but remember as you have anchovies, olives and capers in the dressing you already have a fair bit of salt.

  • 2.

    Cook the fish in a hot fry pan or bbq with a little olive oil. You should only need to turn once. If you can’t get the Nanagai and you are using Tuna then having it rare in the middle is the ideal way to go.

  • Salad:

  • 1.

    To cook the soft boiled egg put enough warm or cold water (not hot) in a pan to cover your eggs and put on the stove over heat. Keep an eye on it and when it comes to the boil set your timer for four minutes.

  • 2.

    When the timer goes off remove the eggs and refresh several times in cold water to stop the cooking process and then peel. If you don’t peel straight away the egg could cook a little more. Four minutes will get you an egg that is soft boiled and runny. Perfect for dipping toast soldiers in in the morning.

  • 3.

    Assemble the salad in a bowl.

  • 4.

    Tear the lettuce into large pieces or leave it whole depending on the size of the leaves and your preference – I do a bit of both.

  • 5.

    Place the lettuce in bowl with the quartered tomatoes, the still warm beans and the still warm potatoes. I like to leave the potatoes whole also which is why I buy small ones about 3 – 4 cms long. I like to have the potatoes and beans warm so that when you add the capers, whole anchovy fillets, the olives and then the dressing the warmth really helps to combine all those wonderful flavours.

  • 6.

    Carefully arrange the salad on the plate, place two fillets of the Nanagai over one side of the salad (or the tuna steak) and then carefully cut the egg in half and place on top of the salad and allow the yolk to drip out. Yum!

  • Salad dressing:

  • 1.

    Combine the olive oil and the vinegar whisking together to combine and then pour over the salad.

  • 2.

    Get your hands in the bowl and give it all a good but gentle toss to combine coating all the ingredients. Again the warmth of the beans and potato really helps release the oil from the anchovy allowing it to melt and combine with the dressing.

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