Seared Tuna With Niçoise Salad
Cook time is 30minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
17 Ingredients
Number of servings
4
For the vinaigrette
- 2 cloves garlic, crushed
- 1tablespoons red wine vinegar
- 1tablespoons lemon juice
- 6tablespoons extra virgin olive oil
- 1 handful parsley, chopped
- 1teaspoons Dijon mustard
- 300grams salad potatoes, halved
- 2 eggs
- 100grams green beans
- 1tablespoons olive oil
- 450grams piece of very fresh tuna
- 125grams cherry tomatoes, halved
- 2 Cos lettuces
- 8 fillet anchovy fillets in oil, drained
- 75grams black olives
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
2220kJ / 530Cal
2220 Kilojoules or 530 Calories
26% of daily energy intake*
Protein
35.0grams
Fat
38.5grams
Carbs
11.5grams
Sugars
4.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Cook the potatoes in a saucepan of lightly salted boiling water for 12-15 minutes until just tender. Drain and cool under cold running water. Meanwhile, gently lower the eggs into a saucepan of boiling water and cook for 8 minutes. Drain and cool as before, then shell. Cook the beans in a saucepan of salted boiling water for 5 minutes until just tender. Drain and cool as before.
Step 2 of 3
Meanwhile, mix together all the ingredients for the vinaigrette and season well. Toss half the vinaigrette with the potatoes and beans and set aside. Rub the oil over the tuna and season well. Heat a griddle pan until smoking hot and cook for 2 minutes on each side until browned but still rare inside. Cut into bite-sized pieces.
Step 3 of 3
Toss the tomatoes with the potatoes and beans. Separate the leaves of the lettuces, then arrange on a serving plate with the anchovies, olives, eggs, quartered, the tuna slices and drizzle over the remaining dressing.
Categories
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