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Griddled tuna kinda niçoise salad
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Total Time:
15 minutes
Impressive 15-minute twist on salad niçoise.
Ingredients:
  • 350 g mixed green and yellow beans
  • ½ a baguette
  • 12 black olives (stone in)
  • 3 ripe mixed-colour tomatoes
  • 1 romaine lettuce
  • 20 g feta cheese
  • 1 lemon
  • 1 big bunch of fresh basil
  • 6 anchovy fillets from sustainable sources
  • 4 tablespoons extra virgin olive oil
  • 2 x 200 g tuna steaks (2.5cm thick) from sustainable sources, ask your fishmonger
  • 1 tablespoon red wine vinegar
  • 1 heaped teaspoon wholegrain mustard
  • 1 teaspoon runny honey
Instructions:
  • 1. Prepare beans by removing stalks, place them in a pan with sea salt and cover with boiling water. 2. Slice baguette into 2cm chunks and grill until golden. 3. Reserve 10 baby basil sprigs. Blend remaining basil leaves with anchovies, lemon juice, olive oil, and water. 4. Drizzle some of the basil dressing onto a serving platter and set aside. Rub the remaining dressing onto tuna, season with salt and pepper. 5. Mix the rest of the dressing with vinegar, mustard, and honey in a large bowl. 6. Drain cooked beans, pit olives, chop tomatoes, and combine in the bowl with the dressing. 7. Grill tuna on each side for 2 minutes until medium-rare. 8. Chop lettuce, tear toast into croutons, and arrange on serving board. Add dressed beans, olives, and tomatoes. 9. Tear tuna steaks, place on the dressing platter. Top with basil leaves, feta, and lemon wedges. Serve.

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