Salad nicoise – Food & Home Magazine

Ingredients

• 200 g baby green beans, trimmed, halved lengthways
• ¼ cup olive oil
• 600 g sashimi-grade tuna steaks
• 1 tbsp lemon juice
• 2 tbsp white wine vinegar
• 3 heirloom tomatoes, cut into wedges
• 1 avocado, sliced
• 2 tbsp drained capers, rinsed
• ¼ cup fresh flat-leaf parsley leaves
• 1 radicchio, leaves separated
• 4 eggs, boiled