Gourmet seared tuna nicoise with honey and mustard vinaigrette

Originated from sunny Nice in the south of France, I’ve used a seared tuna steak, green beans, new potatoes, boiled eggs and and herb salad with a honey and mustard vinaigrette.

Preparation time: 5 minutes
Cooking time: 55-60 minutes
Serves: 4

Ingredients

450g/1lb baby new potatoes, scrubbed
100g/4oz fine green beans, trimmed
4 medium eggs
4 (150g/5oz) tuna steaks
a little olive oil
1 bag Herb Salad
2 spring onions, finely sliced
20 pitted black olives, halved
For the dressing:
1 tsp clear honey
2 tsp Dijon mustard
2 tbsp cider vinegar
2 tbsp olive oil
salt and freshly ground black pepper

Method

Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Lightly oil the potatoes and place in a baking tray, bake for 40 minutes or until crisp and tender. If you are short on time, simply boil them for 15 minutes instead. Once the potatoes are cooked, cut them in half.

Whilst the potatoes are cooking, blanch the beans in boiling water for 3 mins, drain and rinse in cold water. Place the eggs in a small pan and cover with cold water, bring to the boil and simmer for 6 mins. Remove from the heat, drain, then rinse in cold water. Tap the shells all over and remove. Cut each egg in half and half again. Whisk all the dressing ingredients together and season to taste.

Heat a large non stick frying or griddle pan until hot. Brush the tuna with a little oil then add to the pan and sear for 2-3 mins on each side, depending how pink you like your tuna. Set aside to rest.

Empty the salad leaves into a large bowl, add the spring onions, olives, cooled green beans and half of the dressing. Divide the mixture between four plates, scatter over the halved potatoes, quartered eggs and finally lay the tuna on top. To finish, drizzle a little of the remaining dressing over the tuna steaks and serve.