Paddock To Plate

Try Matt's beautiful niçoise salad!


  • 2 kipfler potatoes

  • 2 free-range eggs, at room temperature

  • 1 punnet samphire

  • 250 ml extra virgin olive oil, plus extra for serving

  • 200 g fresh tuna, cut into 2cm cubes

  • 80 g good quality mayonnaise

  • 3 anchovies in oil, chopped (preferably Oritz)

  • 1 lemon, cut in half

  • 6 cherry tomatoes, cut in half

  • 2 tablespoons wild olives

  • 6 marinated white anchovies

  • Baby basil leaves and chervil leaves, to serve


  • 1.

    Place the potatoes and enough cold salted water to cover generously in a saucepan, bring to the boil over high heat and cook for 10-15 minutes or until tender.

  • 2.

    To check if ready, pierce with a skewer.

  • 3.

    Drain, then when cool enough to handle, cut into 1cm thick slices.

  • 4.

    While the potatoes are cooking, cook the eggs in a saucepan of boiling water for 5½ minutes, drain, cool under running water, then peel and quarter.

  • 5.

    Blanch samphire in a saucepan of boiling water for 1 minute, drain and refresh under cold running water, then drain well and set aside.

  • 6.

    Confit the tuna by heating the olive oil in a small saucepan over medium-high heat until hot, add the tuna, then immediately remove from the heat and stand for 5 minutes to cook.

  • 7.

    Drain tuna and set aside until ready to serve.

  • 8.

    Mix the mayonnaise with chopped anchovies and a squeeze of lemon juice.

  • 9.

    To Serve:

  • 10.

    Arrange potato slices and cherry tomato halves around the plate with the blanched samphire.

  • 11.

    Break up the tuna a little so it reveals the pink centre and placeon the plate with the wild olives, egg quarters, marinated anchovies and mayonnaise.

  • 12.

    Scatter the baby basil and chervil leaves over the top, drizzle over a little olive oil and a squeeze of lemon juice, then serve.


This Recipe Perfectly Matched by Dan Murphy's

Classic French Samphire Inspired Salad – Mount Macleod Gippsland VIC, Chardonnay

The lovely extroverted pungency and flavour in this salad loves soaking up the melon, wet stone, nectarine and toastiness in this Chardonnay gem.

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