Fresh tuna nicoise recipe

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  • Serves 4
  • 10mins to prepare and 20mins to cook
  • 358 calories / serving
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HE TUNANICIOSE

Try our traditional tuna nicoise with fresh tuna and crunchy salad.

  1. Mix the mayonnaise with the water and stir in the garlic. Roughly tear the lettuce leaves and put them in a large serving bowl. Scatter the haricot beans over the lettuce and add the red onion and drained green beans. A third fill a large saucepan with water and bring to a boil. Add the green beans, return to the boil and cook for 2-3 minutes until they are just tender. Drain with a slotted spoon into a large bowl filled with iced water and leave until cold. Return the water to a boil, gently add the eggs to the pan and boil for 8 minutes.
  2. While the eggs are cooking, season the tuna steak with just a pinch of salt and plenty of freshly ground black pepper. Heat the oil in a large non-stick frying pan over a medium high heat. Add the tuna steaks and cook for 1 ½ - 2 minutes on each side, until well browned but slightly pink in the middle.
  3. Remove the pan from the heat and transfer the tuna to a plate to rest. Drain the eggs in a sieve under cold running water until cool enough to handle. Peel and cut into quarters. Drain the green beans. Arrange the eggs and anchovy fillets on top of the salad. Break the warm tuna steaks into large chunks and drop gently on top.
  4. Drizzle with the creamy dressing and serve.

See more Salad recipes.

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

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  • Ingredients

  • 2tbsp reduced fat mayonnaise
  • 1 small garlic clove, chopped
  • 2 sweet gem lettuces, leaves separated, washed and drained
  • 1 x 400g haricot beans, drained and rinsed
  • 1 red onion, finely sliced
  • 8 anchovy fillets, drained and halved lengthways
  • 180g fine green beans, trimmed
  • 2 large fridge cold eggs
  • 300g fresh tuna steak
  • 1 tsp sunflower oil
  • flaked sea salt
  • freshly ground pepper
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  • Energy 1499kj 358kcal 18%
  • Fat 12.9g 18%
  • Saturates 2.7g 14%
  • Sugars 7.9g 9%
  • Salt 2.4g 40%

of the reference intake
Carbohydrate 23.3g Protein 31.5g Fibre 11.1g

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