Recipe: Herb Salad with Hard-Cooked Eggs and Tuna Brochettes

HERB SALAD WITH HARD-COOKED EGGS
AND TUNA BROCHETTES

FOR THE TUNA BROCHETTES:
2 green bell peppers
1 (1 1/4 pound) fresh tuna fillet
3 tablespoons olive oil
FOR THE HERB SALAD:
2 tablespoons white wine vinegar
Salt and freshly ground black pepper
6 tablespoons peanut oil
1 1/2 ounces fresh Italian parsley leaves
3/4 ounce fresh chervil sprigs
20 chives, cut into short lengths
1 shallot, finely chopped
4 eggs, hard-cooked, shelled, quartered lengthwise
1 teaspoon yellow mustard seeds

FOR THE BROCHETTES:
Skin the bell peppers with a peeler, cut into quarters and remove the white membrane and seeds. Cut into 1 1/4-inch squares, blanch in boiling water for 1 minute, then drain.

Cut the tuna into 12 cubes and brush lightly with olive oil. Thread the peppers and tuna alternately onto 4 skewers, starting and finishing with a bell pepper square.

FOR THE HERB SALAD:
In a bowl, mix together vinegar, salt, pepper and peanut oil. Delicately mix in parsley, chervil, chives and shallot.

Heat a stovetop grill pan or griddle until very hot. Add the brochettes (skewered tuna) and sear on one side for 45 seconds or so, to make a lattice marking. Repeat on every side, cooking for a total of 3 to 4 minutes for tuna that is still pink in the middle.

Divide the salad among 4 plates and arrange a tuna brochette on top. Place the hard-cooked egg quarters alongside and sprinkle with mustard seeds to serve.

Makes 4 servings
Adapted from source: Eggs by Michel Roux and Martin Brigdale