Seared tuna Niçoise
2 - 8
PersonalPoints™ per serving
Enjoy this sophisticated classic fish dish, perfect for entertaining on a summer's day.
New potatoes, raw
Capers, in Brine
Olives, in Brine
2 teaspoons, level
3 sprig(s), fresh
300 g, steaks
- Halve the new potatoes; then put them in the saucepan, cover them with plenty of boiling water from the kettle and cook for 12 minutes. Slice the green beans in half, into the saucepan, and cook for 3 more minutes. Now preheat the char-grill pan or frying pan.
- Meanwhile, quarter or chop the tomatoes and put them in the mixing bowl with the capers, olives, olive oil, mustard and juice of ½ the lemon. Snip in the parsley, using a pair of scissors.
- Spray the cooking spray on both sides of the tuna steaks; add them to the hot char-grill pan or frying pan and cook for 2-3 minutes per side, depending on their thickness and how well done you like them.
- Drain the potatoes and beans in the colander. Tip them into the bowl with the tomatoes and stir everything together. Share the salad between 2 warmed plates. Serve with the tuna steaks and season with black pepper. Serve with the remaining lemon, cut into wedges.