Tuna Steaks with Nicoise-Style Potatoes and Beans

• 600gnew potatoes, halved
• 250ggreen beans, trimmed
• 4eggs
• 250 gcherry tomatoes, halved
• 60gpitted black olives
• 1/2red onion, thinly sliced
• 200 glittle gem lettuce leaves
• 4anchovy fillets in oil, about 16 g, drained and finely chopped
• 2 tspDijon mustard
• 2 tbspred wine vinegar
• 4 tbspextra virgin olive oil
• 1small garlic clove, crushed
• black pepper
• 4tuna steaks, about 140 g each and 2 cm thick
• 1 tbspolive oil
• 1lemon, cut into wedges, optional (optional)
• fine salt

Method

1. 1Put the potatoes in a large pan of cold salted water and bring to the boil. After 8 minutes lower in the eggs. After another 3 minutes add the green beans. Cook for 4 minutes more, so the potatoes have had 15 minutes, the eggs 7 and the beans 4. Drain, lift the eggs into cold water, and peel and halve them.
2. 2Whisk the chopped anchovy fillets, mustard, vinegar, extra virgin olive oil, garlic and plenty of pepper into a dressing. It needs no salt; the anchovies bring it.
3. 3Toss the warm potatoes and beans with two thirds of the dressing, the tomatoes, olives and red onion.
4. 4Pat the tuna dry, rub with the olive oil and season lightly. Heat a frying pan over high heat and sear for 1–2 minutes on each side for a pink centre, or lower the heat and continue cooking until opaque throughout if preferred. Timing depends on thickness. Rest for 2 minutes, then slice thickly.
5. 5Arrange the lettuce on plates, add the potato salad, eggs and sliced tuna, and spoon over the remaining dressing. Serve with optional lemon wedges.

Per serving

kcal

625

protein

46.8g

fibre

6.5g

carbs

35.5g

fat

32.9g