Tuna and bean nicoise
3
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Try this classic French salad consisting of tomato, tuna, eggs and olives with our addition of chargrilled tuna fillets and broad beans.
Ingredients
Egg(s)
2 medium
Beans, broad, raw
300 g, (2 cups) thawed from frozen and peeled
Raw tuna
600 g, (4 x 150g fillets) skinless
Olive oil
1 tbs, extra-virgin
Lemon juice
1 tbs
Canned butter beans, rinsed and drained
1 400g can
Tomato(es)
2 large, coarsely chopped
Fresh flat-leaf parsley
1 cup(s)
Black olives, drained
60 g, (1/2 cup) pitted
Lemon(s)
1 medium, cut into wedges to serve
Instructions
1
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.
2
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.
3
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.
4
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.
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