CHARGRILLED TUNA SALAD NICOISE
PREP TIME: 20 MINS
COOKING TIME: 20 MINS
2 tsp olive oil
250g truss cherry tomatoes
500g baby Spud Lite potatoes, quartered
200g green beans, trimmed
4 eggs, hard boiled, peeled & halved
1 red onion, peeled an thinly sliced
juice of a lemon
1 cup smoked Kalamata olives
1/4 cup baby capers, drained
8 anchovy fillets, chopped
1 cup flat-leaf parsley leaves
Chilli, Thyme & Lemon Tuna
2 x 250g fresh tuna steaks, chargrill
2 tsp lemon thyme, finely chopped
1/2 tsp chilli flakes
1 tbs olive oil
sea salt and freshly ground black pepper
juice of 1 lemon
1. Pre-heat oven
Preheat oven to 180°C fan-forced.
2. Roast Tomatoes
Place tomatoes in a small roasting tin, drizzle with oil, season with salt and pepper and cook in preheated oven 15-20 minutes or until softened and slightly charred.
3. Boil Spud Lite Potatoes
Bring a large pot of water to the boil. Add potatoes and cook for 3-4 minutes or until tender. Add beans to the same pot and boil for the final 2 minutes. Drain and refresh under cold water. In a small bowl, place red onion and lemon juice together and leave to stand for 10 minutes. Drain and discard lemon juice.
4. Season and Cook Tuna
Pre-heat chargrill over a high heat. Combine thyme, chilli flakes and olive oil together in a medium bowl stirring to combine. Place tuna steaks in bowl, turning until well coated and lightly season with salt and pepper. Cook on pre-heated char-grill 2-3 minutes each side or until cooked as desired. Remove from heat, flake into chunks and set aside.
5. Create Vinagerette
For the vinaigrette, combine all the ingredients together in a screw top jar, shaking vigorously to combine.
6. Make Salad and Serve
To assemble salad, combine beans, potatoes, onion, olives, capers, anchovies and parsley in a large bowl. Add half the dressing, tossing until well coated. Evenly divide salad mixture between four plates. Top with flaked tuna, followed by eggs and cherry tomatoes. Drizzle with remaining dressing to serve.
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