Seared tuna steaks and nicoise salad


  • 500g small new potatoes, scrubbed and halved if large

  • 200g french beans, trimmed and halved

  • 1⁄2 red onion, thinly sliced

  • 1 tsp red wine vinegar

  • 1⁄2 tsp sugar

  • 1⁄2 tsp salt fumage

  • 2 medium free-range eggs (at room temperature)

  • 500g fresh tuna steak

  • 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

  • 2 tbsp roughly chopped basil

  • 1 tbsp roughly chopped parsley

  • Handful rocket leaves

For the dressing

You’ll also need

Griddle pan

  • 1 tbsp red wine vinegar

  • 1 tsp wholegrain mustard

  • 1⁄4 tsp caster sugar

  • 4 tbsp extra-virgin olive oil


1. Bring a medium pan of water to the boil with a pinch of salt. Add the potatoes and cook for 10 minutes. Add the beans and cook for a

further 3 minutes until tender. Drain and refresh under cold water, then drain well, pat dry and set aside.

2. Meanwhile, combine the onion slices, vinegar, sugar, salt and a pinch of pepper in a small bowl. Add 1 tbsp water and set aside for 15 minutes to quick-pickle. Drain well and put in the fridge.

3. Put the eggs in a saucepan of gently boiling water and simmer for 7 minutes. Drain and plunge into cold water. Peel and cut in half.

  1. Heat a griddle pan or heavy-based frying pan over a high heat. Rub the tuna with the olive oil and season. Add to the pan and cook for 1-2 minutes on each side, depending on the size of the steaks. (The tuna should be cooked on the outside but rare in the middle – similar to beef carpaccio.) Remove from the pan and rest for 5 minutes, then cut into thin slices, cover and chill until needed.

  2. For the dressing, whisk all the ingredients together in a small bowl. In a separate bowl or container, combine the potatoes, beans,

tomatoes, anchovies, caper, olives, herbs and rocket leaves. Add a couple of tablespoons of the dressing and stir well .

6. To assemble, transfer the salad to a big plate or platter and arrange the tuna slices on top. Drizzle over the remaining dressing just before serving.

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