Seared tuna & asparagus niçoise - Good Food Middle East
Source tuna from a good-quality fishmonger to make this stunning seared tuna & asparagus niçoise salad. It should be sashimi-grade so can be safely eaten raw
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Cooking tools:
- Skillet
- Pot
- Saucepan
- Cutting board
- Chef's knife
- Colander
- Mixing bowl
- Slotted spoon
- Serving platter
- Plate
Ingredients
- 300g small new potatoes, halved
- 250g asparagus
- 3 eggs
- 1 tbsp olive oil
- 200g thick-cut sashimi-grade tuna loin, or 2 tuna steaks
- 3 large tomatoes, quartered
- 50g pitted Kalamata olives, halved
- 10 caper berries
- 5 anchovy fillets
- ½ small garlic clove, crushed
- 70ml extra virgin olive oil
- ½ lemon, juiced
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