Save to your scrapbook
Ian Haste's griddled tuna steak and niçoise salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
'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 Thu Jul 11 10:27:33 BST 2019.