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Fresh Tuna NiçOise

A recipe from the Good Food collection.

Ingredients

Fresh Tuna NicOise
Fresh Tuna NicOise
4 eggs
600 g waxy potatoes, such as kipfler or pink fir apple, peeled
200 g green beans
700 g tuna steaks, cut to 2 cm thick
90 ml olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh flatleaf parsley
20 cherry tomatoes, halved
1 small red onion, thinly sliced
¾ cup (100 g) pitted black olives

Method

1. Place the eggs in a saucepan of cold water, bring to the boil, then reduce the heat and simmer for 4 minutes. Cool the eggs under cold running water, then shell and quarter.

2. Return the water to the boil, add the potatoes, then reduce the heat and simmer for 12 minutes, or until tender. Remove. Add the beans to the pan and cook for 3–4 minutes, or until tender but still bright green. Drain, refresh under cold water and cut in half. Slice the potatoes thickly.

3. Rub pepper on both sides of the tuna. Sear on a chargrill, barbecue, or in a frying pan, for 2 minutes on each side for rare, or until still pink in the middle. Cool slightly, then slice.

4. Combine the oil, vinegar and parsley in a small jug. Gently toss the potato, beans, tomatoes, onion and olives in a bowl, and season. Add threequarters of the dressing and toss well. Divide among four bowls, top with the tuna and egg, and drizzle with the remaining dressing.

Main ingredient:
Eggs, Fish, Potato
Cuisine:
French
Course:
Dinner, Lunch

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