Full of Nicoise flavours, this chunky dressing goes amazingly well with seared tuna steaks, roast or barbecued lamb and you can skip the anchovies if you like to make it vegetarian, for a delicious dressing for a hearty, warm potato and egg salad.
This is what I love to top a good seared tuna steak with, on top of steamed French beans and potatoes, with a side of leaves and tomatoes in my take on Tuna Nicoise Salad (see here for recipe). Anchovies, garlic, olives and tomatoes are also great partners to lamb, and this is delicious spooned over freshly grilled or barbecued lamb rump or leg steaks (or even sliced roast lamb), served with roasted Mediterranean style vegetables and baked baby potatoes with olive oil, sea salt and garlic (just par-boil first for ten minutes or so, and stick in a dish in a hot oven for about half an hour).
Is your mouth watering yet? (Mine is!). You can easily double this, and it will also keep in the fridge for a few days. It's nice as a dip for warm crusty bread too, (oh how decadent!) and good warm or cold - although my preference is for warm or room temperature - not chilled.
This quantity serves four, at 142 calories per serving.
