Tuna Nicoise Salad

Tuna steaks, new potatoes, eggs and olives combine to make an elegant but filling salad. Tuna is an excellent source of vitamin B12, and an essential vitamin needed to make DNA. This is the perfect recipe to kick start some healthy- eating for the new year..

Beginner
Serves 6
25 minutes

What you’ll need

2 x 400g Super frozen tuna steaks
500g Small new potatoes, halved
200g Green beans, trimmed and halved
½ Red onion, thinly sliced
1 tsp Red wine vinegar
½ tsp Sugar
½ tsp Salt
2 Medium free-range eggs
1 tbsp Extra-virgin olive oil
4 Tomatoes, chopped
4 Ortiz anchovy fillets in oil, drained and chopped
2 tbsp Capers
50g Kalamata olives, pitted
2 tbsp Basil, roughly chopped
1 tbsp Parsley, roughly chopped
Handful rocket leaves
1 tbsp Red wine vinegar
1 tsp Wholegrain mustard
¼ tsp Caster sugar
4 tbsp Extra-virgin olive oil

Let's Cook!

Step 1

Bring a pan of water to the boil with a pinch of salt. Add the potatoes and cook for 10 minutes. Add the green beans and cook for a further 3 minutes until tender. Drain and refresh under cold water, then drain well, pat dry and set aside.

Step 2

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

Step 3

Heat a frying pan over a high heat. 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. Remove from the pan and rest for 5 minutes, then cut into thin slices, cover and chill until needed.

Step 4

For the dressing, whisk together red wine vinegar, wholegrain mustard, sugar and oil in a small bowl. In a separate bowl, combine the potatoes, beans, tomatoes, pickled onions, anchovies, caper, olives, herbs and rocket leaves, eggs and flake over the tuna. Drizzle with the dressing and serve.