Seared Tuna Niçoise
With plenty of snow covering most of the UK today, I thought I would treat you to the taste of the South of France on a sunny afternoon - the classic tuna niçoise...
Everyone has their own way of making this salad and whilst mine is fairly traditional with eggs, green beans, olives and tomatoes, I also like to caramelise my red onions for added sweetness and, inspired by Tom Kerridge, I use yoghurt and basil in my dressing. The result is a well-balanced, light yet filling meal that can be enjoyed lunch or dinner.
Serves 2
Place a small frying pan over a medium-low heat. Add a drizzle of oil and the sliced red onion together with a good pinch of salt. Cook, stirring occasionally, until soft and caramelised.
Bring a small pan of water to the boil. Carefully lower in the eggs and cook for 6 minutes. Remove the eggs from the pan (but keep the water boiling) and place them in a bowl of cold water to cool. Add the green beans to the pan with a pinch of salt and cook for 3-4 minutes. Drain the beans, run under cold water, then drain thoroughly.
Arrange the lettuce leaves, new potatoes, green beans, red onion, tomatoes, olives and capers on two serving plates.
Heat a griddle or frying pan over a high heat. Season both sides of the tuna generously with salt and pepper. Drizzle over a little oil and rub all over the fish. Cook for 1-2 minutes on each side - it should still be pink in the middle. Remove from the heat and squeeze over the lemon juice, then lift the tuna out onto a plate and leave to rest for a couple of minutes.
Meanwhile, whisk all the dressing ingredients together in a small bowl. Shell the eggs and cut them into wedges. Add the egg to the serving plates, drizzle the dressing over the salad and place a tuna steak on top of each then serve.
Everyone has their own way of making this salad and whilst mine is fairly traditional with eggs, green beans, olives and tomatoes, I also like to caramelise my red onions for added sweetness and, inspired by Tom Kerridge, I use yoghurt and basil in my dressing. The result is a well-balanced, light yet filling meal that can be enjoyed lunch or dinner.
Seared Tuna Niçoise
Serves 2
2 free-range eggs
150g green beans
2 small little gem lettuce, leaves separated
100g baby new potatoes, boiled, cooled and quartered
1 red onion, thinly sliced
100g cherry tomatoes, halved
30g pitted black olives
2 tuna steaks
oil
½ lemon, juice only
sea salt and freshly ground black pepper
For the dressing:
30g 0% fat Greek yoghurt
1 tsp extra virgin olive oil
1 tsp water
1 tsp Dijon mustard
½ lemon, finely grated zest and juice
pinch of golden caster sugar
1 tsp dried mixed herbs
2 tbsp fresh basil, finely chopped
Bring a small pan of water to the boil. Carefully lower in the eggs and cook for 6 minutes. Remove the eggs from the pan (but keep the water boiling) and place them in a bowl of cold water to cool. Add the green beans to the pan with a pinch of salt and cook for 3-4 minutes. Drain the beans, run under cold water, then drain thoroughly.
Arrange the lettuce leaves, new potatoes, green beans, red onion, tomatoes, olives and capers on two serving plates.
Heat a griddle or frying pan over a high heat. Season both sides of the tuna generously with salt and pepper. Drizzle over a little oil and rub all over the fish. Cook for 1-2 minutes on each side - it should still be pink in the middle. Remove from the heat and squeeze over the lemon juice, then lift the tuna out onto a plate and leave to rest for a couple of minutes.
Meanwhile, whisk all the dressing ingredients together in a small bowl. Shell the eggs and cut them into wedges. Add the egg to the serving plates, drizzle the dressing over the salad and place a tuna steak on top of each then serve.
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