Seared tuna & asparagus niçoise
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Ingredients
- 300g small new potatoes, halved
- 250g asparagus
- 3 eggs
- 1 tbsp olive oil
- 200g thick-cut sashimi-grade tuna loin, or 2 tuna steaks
- 3 large tomatoes, quartered
- 50g pitted Kalamata olives, halved
- 10 caper berries
For the dressing
- 5 anchovy fillets
- ½ small garlic clove, crushed
- 70ml extra virgin olive oil
- ½ lemon, juiced
Method
- STEP 1
Cook the potatoes in a pan of boiling salted water for 12 mins, or until a cutlery knife can be easily inserted. Transfer to a bowl using a slotted spoon and leave to steam-dry. Add the asparagus to the pan and boil for 2 mins, then put in a bowl of ice-cold water and set aside.
- STEP 2
Bring another pan of water to the boil over a medium-high heat and cook the eggs for 7½ mins. Drain, then add the eggs to the bowl of water with the asparagus.
- STEP 3
For the dressing, bash the anchovies and garlic together using a pestle and mortar until you have a very smooth paste. Tip this into a bowl, then whisk in the extra virgin olive oil and lemon juice. Season.
- STEP 4
To sear the tuna, heat the olive oil in a large, non-stick frying pan over a medium-high heat and cook for 1-2 mins on each side, just until it has a slightly golden colour. Slice into thick pieces (it should still be pink in the middle), then peel and halve the eggs.
- STEP 5
Toss the potatoes, asparagus, tomatoes, olives, caper berries and dressing together on a large serving platter. Top with the eggs and tuna slices, then season well and serve.
