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Ian Haste's griddled tuna steak and niçoise salad
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'This recipe had to make it into the book as it's my wife's favourite! A hot niçoise salad is just a perfect healthy evening meal.'
- Ian Haste
200g Charlotte potatoes
2 x 120g tuna steaks
150g green beans
100g baby spinach
2 large tomatoes, chopped
700g black olives
½ red pepper, deseeded and thinly sliced
1 tablespoon olive oil
zest and juice of¼ lemon
1 tablespoon balsamic glaze
salt and pepper
1. Cut the potatoes into halves and cook in salted boiling water for 6 minutes until they slide off an inserted knife. Take out and pat dry. Add the two eggs to the boiling water and cook for 5-6 minutes. Take out and add to cold water (iced if possible, otherwise they continue to cook).
2. Oil and season the tuna steaks and potatoes and add to a hot griddle pan, cooking the fish for 1 minute on each side for a nice rare centre. Take the tuna out to rest and then add the green beans to the potatoes and griddle for a further 2-3 minutes, until both the potatoes and beans have nice char lines.
3. Mix the spinach leaves, chopped tomatoes, olives and pepper with seasoned olive oil, a squeeze of lemon and a grating of the zest and spread out on two plates. Add the eggs, peeled and split in half, a scattering of the potatoes and beans, then top each portion with a sliced tuna steak. Swirl the balsamic glaze over to finish.
This recipe was first published in July 2019.