Tuna Niçoise | Tuna Recipes

Ingredients

• 4 Tuna Steaks
• 12 New Potatoes (cooked and quartered)
• 4 Plum Tomatoes (chopped)
• 4 Little Gem Lettuce Hearts (quartered lengthways)
• 1 Red Onion (finely sliced)
• 120 g French Beans (cooked)
• 4 Eggs (hard boiled and quartered)
• 6 Anchovy Fillets (cut lengthways into thin strips)
• 16 Black Olives (pitted)
• 8 Basil Leaves (ripped)
• 8 tbsp Extra Virgin Olive Oil
• 3 tbsp Red Wine Vinegar
• 2 tbsp Freshly Parsley (chopped)
• 2 Garlic Cloves (crushed)
• 1 tsp Salt
• 1 tsp Ground Black Pepper
• First make the marinade, by whisking together the oil, vinegar, parsley, garlic, salt and pepper.
• Place the tuna steaks in a shallow dish, pour over half the marinade, cover with Cling film and chill for 1 hour, turning after 30 minutes.
• Just before the tuna has finished marinating, put the potatoes, tomatoes, lettuce, onion and beans in a bowl and toss gently with the remaining marinade.
• Heat a griddle pan, when hot remove the tuna from the marinade and cook the steaks on each side for about 2-3 minutes.
• Divide the salad and eggs between serving plates and scatter over the anchovies, olives and basil leaves, top with the tuna steaks.
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