Tuna and bean nicoise
Beans, broad, raw
300 g, (2 cups) thawed from frozen and peeled
600 g, (4 x 150g fillets) skinless
1 tbs, extra-virgin
Butter beans, canned, drained and rinsed
1 can(s), 400g size can
2 large, coarsely chopped
Fresh flat-leaf parsley
60 g, (1/2 cup) pitted
1 medium, cut into wedges to serve
- Cook eggs in a saucepan of boiling water for 8 minutes or until hard-boiled. Drain and rinse under cold water. Peel and cut into quarters.
- Meanwhile, cook the broad beans in a small saucepan of boiling water for 1 minute or until bright green and just tender. Drain and refresh in a large bowl of cold water. Drain again.
- Heat a chargrill or barbecue on medium-high. Brush the tuna with half the oil and season with salt and pepper. Cook the tuna for 1-2 minutes each side for rare or until cooked to your liking. Transfer tuna to a plate and cover to keep warm.
- Whisk the lemon juice and remaining oil in a small bowl until combined and season with salt and pepper. Combine the broad beans, butter beans, tomato, parsley and olives in a large bowl. Add the dressing and gently toss to combine. Thickly slice the tuna. Top the salad with the egg and tuna, and serve with the lemon wedges.