Spicy Tuna Nicoise
Prep time: 30 mins | Serves: 4
Ingredients:
2 tuna steaks
10g olive oil
4g sea salt
2g freshly ground black pepper
5g chilli flakes
For the Salad:
300g baby potatoes
150g green beans, trimmed
4 medium eggs (approx. 220g)
200g cherry tomatoes, halved
80g olives (Niçoise or black), pitted
100g lettuce (cos or mixed leaves)
30g capers
For the Dressing:
30g extra virgin olive oil
20g red wine vinegar
10g Dijon mustard
5g honey
5g chilli paste or sriracha
4g sea salt
1g freshly ground black pepper
Method:
Bring a saucepan of salted water to the boil. Add the baby potatoes and cook for 12–15 minutes until tender. Drain and allow to cool slightly.
In the same water, cook the green beans for 3–4 minutes until just tender, then refresh under cold water and drain.
Place the eggs into boiling water and cook for 7 minutes for soft centres (or 9 minutes for firmer yolks). Cool, peel and halve.
Heat a frying pan over high heat. Rub the tuna steaks with olive oil, salt, pepper and chilli flakes.
Sear the tuna for 1–2 minutes per side so the outside is cooked but the centre remains slightly pink. Remove and rest for a few minutes before slicing.
In a large bowl or platter, arrange the lettuce, potatoes, green beans, tomatoes, olives and capers.
Place the sliced tuna and halved eggs over the top.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, chilli paste, sea salt and black pepper until emulsified.
Drizzle the dressing evenly over the salad just before serving.
Serve immediately while the tuna is slightly warm.
Taste and adjust seasoning if needed — more chilli for heat or vinegar for sharpness.
Storage:
Best enjoyed fresh. Store components separately in the refrigerator for up to 1 day and assemble just before serving.
