Rare Tuna Salade Niçoise -

Rare Tuna Salade Niçoise

Fresh tuna, of course, contains lots of beneficial omega-3 fatty oils. Eat as a main course with crusty bread.

Ingredients

2 x 100g (3½oz) fresh tuna steaks, each ideally 2.5cm (1 in) thick
4 new salad potatoes
2 eggs, at room temperature
50g (2oz) extra-fine French beans, trimmed
2 Little Gem lettuce hearts, quartered lengthways and separated into leaves 2 plum tomatoes, roughly chopped
½ red onion, finely sliced
4 tinned anchovy fillets, drained, rinsed and cut lengthways into thin strips
10 black olives, pitted
8 basil leaves, torn

For the marinade

2 tablespoons olive oil
1 tablespoon aged red wine vinegar
1 tablespoon chopped flat parsley
1 tablespoon snipped chives
1 garlic clove, finely chopped
Freshly ground black pepper

Details

Serves: 2

Method

To make the marinade, place the olive oil, vinegar, parsley, chives, garlic and a teaspoon of pepper in a bowl, whisking to combine.

Place the tuna in a shallow non-metallic dish and pour over half of the marinade. Cover with clingfilm and chill for 1 hour to allow the flavours to penetrate the tuna, turning after about 30 minutes or so.

Place the potatoes in a pan of boiling water, cover and simmer for 10-12 minutes or until just tender. Drain, then cut into quarters lengthways.
Place the eggs in a small pan and just cover with boiling water, then cook for 6 minutes. Drain and rinse under cold running water, remove the shells and cut each egg in half, they should still be slightly soft. Plunge the French beans in a pan of boiling water and blanch for 3 minutes or so, then drain and refresh in cold water.

Heat a griddle pan for 5 minutes. Remove the tuna from the marinade, shaking off any excess. Cook the tuna for about 2 minutes on each side, depending on how rare you like it.

Arrange the lettuce leaves on serving plates or on 1 large platter and add the potatoes, French beans, tomatoes, onion and anchovies. Place the tuna steaks on top and drizzle over the remaining marinade. Scatter over the eggs, olives and torn basil leaves to serve.

Per serving:- 442 kcals, 25g fat, 5g saturated fat, 21g carbohydrate, 0.71g sodium

Related food category:

• Salad