Seared tuna & asparagus niçoise
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Seared tuna & asparagus niçoise

By Esther Clark

Source tuna from a good-quality fishmonger to make this stunning seared tuna & asparagus niçoise salad. It should be sashimi-grade so can be safely eaten raw

  • Prep:20 mins
    Cook:25 mins
  • Serves 4
  • More effort

Nutrition per serving

  • kcal 426
  • fat 29g
  • saturates 5g
  • carbs 15g
  • sugars 0g
  • fibre 4g
  • protein 25g
  • salt 1.6g

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
  • 5 anchovy fillets
  • ½ small garlic clove, crushed
  • 70ml extra virgin olive oil
  • ½ lemon, juiced

Method

  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.

  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.

  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.

  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.

  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.

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