Fresh Tuna Nicoise

Serves: 4

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Total Time: 15

Prep Time: 5

Cook Time: 10

• 250 gram(s) small new potatoes, sliced
• 150 gram(s) French beans
• 4  eggs
• A little sunflower oil to grease
• 4  x 150g tuna steaks
• 2  Little Gem lettuces
• 100 gram(s) (3½oz) black olives
• For the dressing
• 4 tablespoon(s) olive oil
• 2 tablespoon(s) white wine vinegar
• 1 tablespoon(s) Dijon mustard

Method

1. Bring a large pan of water to the boil and add the sliced potatoes. Cook at a gentle boil for 5min, then add the French beans and cook for a further 5min or until the potatoes are tender. Once cooked, drain and refresh under cold running water.
2. Meanwhile, bring another, smaller, pan of water to the boil and cook the eggs for 6min. Cool under cold running water, then carefully peel off the shells, quarter the eggs and set aside.
3. Brush a nonstick griddle or frying pan with a little oil and heat until very hot. Cook the tuna steaks for 2-3min on each side.
4. To make the dressing, put the olive oil in a small bowl and add the white wine vinegar, mustard and 1tbsp of water then whisk until emulsified. Season with plenty of salt and freshly ground black pepper.
5. To serve the salad, toss together the Little Gem leaves, olives, new potatoes, French beans and hard-boiled eggs. Top with the tuna and drizzle over the dressing.

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