SEARED TUNA NIÇOISE
SERVES: 4 PREP: 20 MINS COOK: 20 MINS
4 free-range eggs
4 potatoes, peeled
200g (7oz) green beans olive oil, for cooking
4 x 150g (51/2oz) tuna steaks
Salt and pepper
50g (2oz) pitted olives
½ small red onion, thinly sliced
1 tbsp baby capers, rinsed
2 baby cos (romaine) lettuces, leaves picked
1 small handful of flat-leaf parsley, roughly chopped vinaigrette salad dressing
8 anchovy fillets Lemon wedges, to serve
1. Boil the eggs for 4 mins, allow to cool then peel.
2. Boil the potatoes for 5-10 mins, or until tender. When cool, cut into thick slices. meanwhile, blanch the beans for 3-4 mins. Refresh in a bowl of iced water, then drain.
3. Heat a chargrill pan or heavy-based frying pan over high heat, then add a little olive oil. season the tuna with salt and pepper and cook for 3 mins, then turn over and cook for a further 3 mins.
4. Toss the sliced potatoes, beans, olives, onion, capers, cos leaves and parsley together with enough vinaigrette just to lightly coat the salad.
5. Divide the salad among four plates and top with a piece of tuna and a soft-boiled egg. season with salt and pepper. Garnish with two anchovy fillets and serve with a lemon wedge.
Per serving: 513 cals, 4g sugars, 16g fat (3g sat fat)