This modern version of the classic tuna nicoise combines the
meaty texture of fresh tuna with a warm dressing made from
piquant balsamic vinegar and shallots.
Ingredients
500g bag Superquin new potatoes
125g fine green beans
2 shallots, chopped
3 tbsp balsamic vinegar
8 tbsp Superquin olive oil
Small knob butter
2 thick slices white bread, cubed
1 clove garlic, crushed
4, 150g fresh Superquin tuna steaks
50g pitted black olives
3 hard-boiled eggs, quartered
300g cherry tomatoes, halved
1 lemon
Instructions
Cook the new potatoes until tender. Drain and set aside. Blanch the beans for 2 minutes, run under running water to cool, drain and set aside.
Put the shallots, vinegar and 6 tbsp oil in a small pan and cook over a low heat for 5 minutes until the shallots have softened.
Heat the remaining oil and butter and cook the croutons until golden. Add the garlic and cook for a further minute. Set aside.
Season the tuna steaks with salt and drizzle with olive oil. Heat a heavy based frying pan until hot and cook the steaks for 3-4 minutes each side or according to taste.
Divide the nicoise ingredients between 4 serving plates. Top each with a seared tuna steak and drizzle with the warm balsamic dressing.
Cook’s Tips
Tuna is a lovely moist fish if cooked quickly over a high heat. Its meaty texture makes it perfect for cooking on a BBQ