Yellowfin tuna Niçoise salad with quick pickled onions – Leap Wild Fish
First, boil the kettle. Put your sliced onions in a bowl and cover with boiling water. Leave for 1 minute, then drain. Mix all the dressing ingredients (apart from the mustard and basil leaves)...
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Ingredients
- 240g LEAP yellowfin tuna steaks
- ½ red onion, thinly sliced
- 2 medium eggs
- 100g French beans, trimmed and halved
- Extra virgin olive oil
- 30g rocket leaves
- 3-4 large plum tomatoes, cut into quarters
- 8 caperberries, or 1 tbsp capers
- 12 Kalamata olives, pits removed
- 8 marinated (white) anchovies
- Zest of ½ lemon
- Juice of 1 lemon
- 1 tsp caster sugar
- 4 tbsp extra virgin olive oil
- A pinch of salt and pepper
- 2 tsp wholegrain mustard
- Fresh basil leaves, torn
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