Niçoise Salad with Seared Tuna
Ingredients
- 4 tuna steaks
- 200 g fine green beans
- 400 g new potatoes
- 250 g cherry tomatoes
- 4 free-range eggs
- 80 g black olives
- 1 tsp Dijon mustard
- 2 tbsp red wine vinegar
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 509 kcal
- Protein
- 47.5 g
- Carbohydrate
- 19.6 g
- of which sugars
- 4 g
- Fat
- 25.6 g
- of which saturates
- 5.1 g
- Fibre
- 4.3 g
- Salt
- 1.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the new potatoes for 15 minutes until tender. Blanch the green beans for 3 minutes, then refresh in cold water. Soft-boil the eggs for 7 minutes, then peel and halve.
- 2
Whisk together the Dijon mustard, red wine vinegar, and olive oil to make the dressing. Season well.
- 3
Rub the tuna steaks with a little olive oil and season. Sear in a hot griddle pan for 90 seconds each side so they remain pink in the centre.
- 4
Arrange the potatoes, beans, tomatoes, olives, and eggs on a large platter. Slice the tuna and lay on top, then drizzle generously with the dressing.
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