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Yellowfin tuna Niçoise
Serves 4 Starters and mains
Ingredients
- 150g new potatoes, scrubbed and halved
- 6 quails’ eggs
- 100g French beans, halved
- 4 x 150g tuna steaks
- 100ml olive oil, plus 1tbsp extra
- 100ml fish stock
- 2tsp Dijon mustard
- grated zest 1 lemon, plus juice
- 1⁄2 lemon
- 12 cherry tomatoes, halved
- 2tbsp flat-leaf parsley, chopped
- 12 anchovy fillets, halved lengthways
- 16 black olives, pitted and halved
- 1⁄2 red onion, thinly sliced
Method
Steam the new potatoes until tender. Set aside and keep warm. Cook the quails’ eggs in a small saucepan of boiling salted water for 2-3 minutes, drain and cool under cold running water then peel and halve. Set aside.
Cook the French beans in another pan of boiling salted water until tender. Drain and refresh in cold water, then drain again and pat dry on kitchen paper.
Season the tuna steaks and rub with the 1tbsp olive oil. Cook in a hot, dry frying pan for 2-3 minutes on each side until cooked, but still pink in the middle.
To make the dressing whisk the stock, olive oil, mustard, lemon zest and juice and season well.
Toss the potatoes, French beans, tomatoes, chopped parsley, anchovies, olives and red onion though the dressing.
Divide the bean mixture among 4 plates, arrange 3 quails’ egg halves on each and then place the seared tuna on top.
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