Seared Tuna Nicoise Salad (includes Thermomix method)
Forking Foodie
Forking Foodie
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Ingredients

  • 470 calories per serving.
  • Ingredients
  • 2 very fresh tuna steaks, 130g each (preferably sashimi grade if you want them rare/blue, or you takes your chances, or freeze overnight first), or you could use tinned tuna [270 calories for the steaks]
  • 1 tsp oil (e.g. olive oil, not extra virgin) [45]
  • 2 medium eggs (UK 58g - fridge cold) [176]
  • 140 g baby/small potatoes [95]
  • 100 g French/green beans, trimmed [25]
  • 2 baby gem lettuces, or a mixture of salad leaves (140g after trimming) [22]
  • 100 g cherry tomatoes [20]
  • A few small basil leaves, to garnish [1]
  • A little extra virgin olive oil (to toss potatoes and beans in, optional - 45 calories per tsp)
  • Sea salt and freshly ground black pepper [1]
  • For the dressing (serves four, because I *always* make too much dressing, so you will have leftovers - great for dipping warm crusty bread into, or served with grilled lamb or a tin of tuna with anoher salad the next day!)
  • Handful fresh basil leaves (around 10g) [2]
  • 1 clove garlic, peeled [6]
  • 1 small shallot, peeled (or 1/2 a banana shallot, 25g) [6]
  • 3 anchovy fillets (from a jar in oil, drained) [20]
  • 50 g pitted olives (black nicoise if you can get them, or good quality green if you prefer) [70]
  • 2 x 15ml tbsp white balsamic vinegar (you could use normal balsamic or apple cider vinegar if you prefer) [26]
  • 1/2 tbsp (7.5ml) lemon juice [2]
  • 1 tsp dijon mustard [7]
  • 3 x 15ml tbsp (45 ml/g) good extra virgin olive oil [405]
  • 1 tbsp small capers (e.g. nonpareille) [3]
  • 1 large vine tomato (about 100g) [20]
  • Freshly ground black pepper (and salt if required) to taste [1]

Instructions

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