This tuna nicoise salad is the perfect dish to celebrate the last of the summer sun with! We've BBQed a delicious tuna steak from our local fishmongers and have served it with all the classic nicoise accompaniments and drizzled with our Light and Tangy French Dressing.
To make you'll need:⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 x 225 g thick Tuna Steak⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 large eggs⠀⠀⠀⠀⠀⠀⠀⠀⠀
110 g thin green beans, topped and tailed⠀⠀⠀⠀⠀⠀⠀⠀⠀
Small cos lettuce, roughly chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
Black olives⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 small red onion thinly sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
Lucy’s Lemon and Caper Zesty Dressing⠀⠀⠀⠀⠀⠀⠀⠀⠀
Handful basil leaves⠀⠀⠀⠀⠀⠀⠀⠀⠀
Crusty bread ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Method⠀⠀⠀⠀⠀⠀⠀⠀⠀
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1. Place the eggs in a small pan, cover with water and bring to the boil. Simmer for 4 minutes and then remove with a slotted spoon. Refresh under cold water and peel. Cut into quarters and set aside.⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. Add the beans to the pan and simmer for 2-3 minutes and then drain and refresh. Set aside.⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. Preheat the BBQ to a high heat. Brush the tuna steaks with olive oil , season and then sear for 2 - 3 minutes depending how rare you like your tuna. Set aside and leave to rest.⠀⠀⠀⠀⠀⠀⠀⠀⠀
4. On a large platter, place the lettuce, beans, green beans and toss together with the dressing. Top with the eggs, olives and onions. Slice the tuna into 1cm slices, add to the salad and drizzle over extra dressing. Tear over the basil and serve with crusty bread.