Salade niçoise with seared fresh tuna

Ingredients

For 1 serving

• Fresh tuna130 g
• Potatoes150 g
• Green beans100 g
• Tomatoes1
• Eggs1
• Black olives5
• Lettuce50 g
• Extra virgin olive oil10 g
• Red wine vinegar1 teaspoon
• Saltto taste

Contains: eggs, fish, sulphites

In season: June – September

Method

1. Bring a pan of water to the boil and salt it. Peel the potatoes and cut them into chunks of about 2 cm; wash and top and tail the green beans. Cook them together for 12 minutes, until the potatoes are tender and the beans still crisp; drain and cool under cold water.
2. Meanwhile bring a small pan of water to the boil, lower in the egg with a spoon and cook it for 9 minutes; cool it in cold water, peel and cut into wedges.
3. Make the vinaigrette by whisking most of the oil, the vinegar and a pinch of salt with a fork until emulsified.
4. Pat the fresh tuna dry, salt it and rub it with the remaining oil. Heat a frying pan over a high heat until smoking hot and sear the tuna for 1 minute per side, until browned outside and still red inside; slice it about 1 cm thick.
5. Wash and dry the lettuce and cut the tomatoes into wedges.
6. Build the salad with the lettuce, potatoes, green beans, tomatoes, egg and black olives, lay the tuna on top and dress with the vinaigrette.