Fresh Tuna Niçoise

Source: Taste Magazine - January / February 2015
Serves 4 Prep 15 minutes Cooking 15 minutes

350g baby potatoes
125g green beans, trimmed
2 eggs
500g fresh tuna steak
1 tablespoon extra virgin olive oil
4 ripe truss tomatoes, quartered
50g nicoise or small black olives
4 anchovies in oil, drained, chopped
2 tablespoons baby capers, drained, rinsed
1⁄4 cup fresh basil leaves
1⁄4 cup fresh continental parsley leaves
80ml (1⁄3 cup) extra virgin olive oil
1 tablespoon red wine vinegar

  1. Place potatoes in a saucepan of cold water. Bring to the boil. Cook for 12 minutes, adding the beans for the last 5 minutes of cooking. Drain. Halve potatoes.
  2. Meanwhile, place eggs in a saucepan of cold water. Bring to the boil. Reduce heat to medium. Simmer for 7 minutes. Refresh in a bowl of cold water. Peel the eggs. Quarter.
  3. Drizzle the tuna with oil. Season. Heat a non-stick frying pan over high heat. Cook tuna, turning, for 2 minutes for medium or until cooked to your liking. Transfer to a plate. Rest for 2 minutes. Coarsely chop.
  4. Place potato, beans, tuna, tomato, olives, anchovy, capers and herbs in a bowl.
  5. Whisk the dressing ingredients in a bowl. Season. Add to the salad. Toss to combine. Serve salad topped with the egg.
Per serve 44g Protein * 25g Fat *17g Carbs * 5g dietary fibre *480 Calories

Vic Lic

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