Seared tuna steaks and nicoise salad
Servings: 6Print Recipe
- 1 kg small new potatoes scrubbed (alternatively halved larger potatoes)
- 200 g french beans trimmed and halved
- 1 red onion thinly sliced
- 2 tsp red wine finegar
- 1 tsp sugar
- 1 tsp salt
- 6 medium free range eggs at room temperature
- 4 tuna steaks 250g each
- 4 Tbsp extra virgin olive oil
- 1 punnet cherry tomatoes chopped
- 4 Tbsp small capers drained and rinsed
- 100 g Kalamata olives
- 4 Tbsp fresh basil roughly chopped
- 2 Tbsp parsley roughly chopped
- handful rocket leaves
- 1 packet cos lettuce sliced
For the dressing
- 2 Tbsp red wine vinegar
- 2 tsp Dijon mustard
- ½ Tbsp caster sugar
- 120 ml extra virgin olive oil
- Bring a medium pan of water to the boil with a pinch of salt. Add the potatoes and cook for 10 minutes. Add the beans and cook for a further 3 minutes until tender. Drain and refresh under cold water, then drain well, pat dry and set aside.
- Meanwhile, combine the onion slices, vinegar, sugar, salt and a pinch of pepper in a small bowl. Add 1 tbsp water and set aside for 15 minutes to quick-pickle. Drain well and put in the fridge.
- Put the eggs in a saucepan of gently boiling water and simmer for 7 minutes. Drain and plunge into cold water. Peel and cut in half.
- Heat a griddle pan or heavy-based frying pan over a high heat/light the braai. Rub the tuna with the olive oil and season. Add to the pan and cook for 1-2 minutes on each side, depending on the size of the steaks. (The tuna should be cooked on the outside but rare in the middle – similar to beef carpaccio.) Remove from the pan and rest for 5 minutes, then cut into thin slices, cover and chill until needed.
- For the dressing, whisk all the ingredients together in a small bowl. In a separate bowl or container, combine the potatoes, beans, tomatoes, caper, olives, herbs and rocket leaves. Add a couple of tablespoons of the dressing and stir well.
- To assemble, transfer the salad to a big plate or platter and arrange the tuna slices on top. Drizzle over the remaining dressing just before serving.