Seared Tuna Steaks and Nicoise Salad

deliciousmagazine.co.uk

Jan Sessions

500g small new potatoes, scrubbed and halved if large

200g french 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 (at room temperature)

500g MSC-certified sustainable fresh tuna steak (see Know-how)

1 tbsp extra-virgin olive oil

4 tomatoes, chopped

4 anchovy fillets in oil, drained and chopped

2 tbsp small (non-pareil) capers, drained and washed

50g niçoise olives, pitted (or use kalamata instead)

2 tbsp roughly chopped basil

1 tbsp roughly chopped parsley

Handful rocket leaves

subheading: For the dressing:

1 tbsp red wine vinegar

1 tsp wholegrain mustard

¼ tsp caster sugar

4 tbsp extra-virgin olive oil

subheading: You’ll also need:

Griddle pan

Directions at deliciousmagazine.co.uk

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