Foodie Friday: Tuna Steak Niçoise Salad

Nicoise(Serves 4)

Ingredients:
500g baby potatoes, halved
1 tsp dried mixed herbs
1.5 tbsp olive oil
4 medium eggs, at room temperature
125g asparagus tips
2 x 300g pack frozen tuna steaks, defrosted
80g rocket salad
240g tub sunkiss tomatoes, drained of oil and halved
1 tbsp fresh flat-leaf parsley, chopped
Juice and zest of 1 lemon

Method:
1. Preheat the oven to 200C, fan 180C, gas 6. Put the potatoes in a roasting tin and add the mixed herbs and 1 tbsp of the olive oil. Toss together, then roast for 35 minutes.
2. Bring a large pan of water to the boil, add the eggs and boil for 7 minutes (for soft set, add 2 minutes for hard-boiled). Add the asparagus tips for the final 2 minutes. Drain and set aside the asparagus. Run the eggs under cold water until cool, then peel and slice into quarters.
3. Heat a griddle pan to medium-high. Brush the tuna steaks with the remaining oil, then cook for 3 minutes on each side. Slice and arrange on 4 plates with the warm potatoes, eggs, asparagus, rocket salad and sunkiss tomatoes. Top with the parsley, lemon juice and zest to serve.

Top tip: If you don’t have any tuna steaks, you can make this with a drained tin of tuna – it’ll be even quicker, too.

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