Warm tuna Niçoise salad

About this recipe

Named after the French city of Nice, this salad was traditionally served as starter, but is a satisfying and filling salad.

Ingredients

1 tbsp Dijon mustard
30ml white wine vinegar
150ml olive oil
1 lemon, juice only

For the salad:

100g fine beans, lightly steamed
2 handfuls fresh baby spinach
100g new potatoes, cooked
12 cherry tomatoes, halved
2 fresh tuna steaks, (about 200g each)
1 tbsp olive oil
2 hard-boiled eggs. sliced

Instructions

Step 1

For the dressing, whisk together the mustard, vinegar, olive oil, lemon juice and season with pepper.

Step 2

For the salad, put the dressing in a frying pan and warm over a low heat. Add the beans, spinach, potatoes and tomatoes and toss them in the warm dressing. Remove from the heat.

Step 3

Brush the tuna steaks with olive oil and season with pepper. Heat a griddle pan over a high heat and cook the tuna steaks for about 1 minute on each side.

Step 4

To serve, place the tuna steaks on top of the dressed vegetables and top with sliced egg.

Nutrition

Fresh tuna is a source of beneficial omega 3 fats, while canned tuna loses many of these essential fats and even more so when preserved in oil, rather than spring water. Large fatty fish are at greater risk of contamination with mercury and other pollutants, so enjoy fresh tuna on an occasional basis and avoid in pregnancy.

Servings

2