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Seared tuna, green bean & roasted tomato salad
Seared tuna, green bean & roasted tomato salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious twist on nicoise salad for tuna enthusiasts.
Ingredients:
  • 1 x 250g punnet cherry tomatoes, halved
  • 1 red onion, halved, cut into thin wedges
  • Olive oil spray
  • 400g chat (small coliban) potatoes, halved
  • 250g green beans, topped
  • 4 (about 150g each) tuna steaks
  • 42.00 gm fresh lemon juice
  • 23.40 gm wholegrain mustard
  • 9.20 gm olive oil
  • Pinch of caster sugar
  • 100g baby rocket leaves
Instructions:
  • Preheat the oven to 200°C. Line a baking tray with non-stick baking paper. Spread out the tomatoes and onions on the tray, then give them a light spray of olive oil and a sprinkle of pepper. Roast for 10 minutes until perfectly tender.
  • Steam the potato over simmering water for 10 minutes, then add the beans and continue to cook for an additional 2 minutes until the beans are bright green and the potato is tender. Refresh in cold water and drain.
  • Heat the barbecue grill or chargrill on high. Lightly spray both sides of the tuna with olive oil. Grill for 1-2 minutes per side until it reaches your desired level of doneness. Place the tuna on a plate and let it rest for 2-3 minutes before serving.
  • Combine lemon juice, mustard, oil, and sugar in a jug, then season with pepper. In a bowl, gently toss together tomato mixture, potato mixture, and rocket until just combined. Divide among serving plates, drizzle with the dressing, and top with tuna. Serve immediately.

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