Prep: 15 mins

Cook: 10 mins

Yields: 2 servings

From it's French heritage, this zingy tuna nicoise salad is a perfect lunch time meal on a warm summer's day.

Rebecca Coomes Recipes Rare Tuna Salad
Imperial
Metric

Ingredients

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    2 sashimi grade tuna steaks

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    1/2 red capsicum, sliced

  • Herbal Leaves H1qygbnam

    1/2 yellow capsicum, sliced

  • Herbal Leaves H1qygbnam

    1 handful cherry tomatoes, sliced in half

  • Herbal Leaves H1qygbnam

    20 green beans, trimmed

  • Herbal Leaves H1qygbnam

    20 kalamata olives, sliced

  • Herbal Leaves H1qygbnam

    2 handfuls of salad leaves, washed

  • Herbal Leaves H1qygbnam

    2 tbs olive oil

  • Herbal Leaves H1qygbnam

    1 tbs white wine vinegar

  • Herbal Leaves H1qygbnam

    1 tbs lemon juice

  • Herbal Leaves H1qygbnam

    1 tsp seeded mustard

  • Herbal Leaves H1qygbnam

    Pinch of salt and pepper

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    Optional extra: 1/2 red onion, sliced thinly (use if you can tolerate onion)

Method

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    Heat a non stick pan over a medium-high heat. Lightly oil the tuna then place in the hot pan. Sear each side for 1-2 minutes, depending on the thickness of the tuna. You want to keep the middle rare so don't over cook. Remove from the heat and set aside

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    To cook the green beans, bring a saucepan of water to the boil. Put the green beans in the water. When it returns to the boil, drain and rinse under cold water. This will stop the cooking process and will keep them crunchy. Set aside

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    Place the salad leaves, capsicum, tomatoes, green beans and olives in a large bowl

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    In a glass jar, pour in the olive oil, vinegar, lemon juice, mustard, salt and pepper. Screw on the lid tightly and shake until all ingredients are combined. Taste the dressing and adjust according to your taste

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    Pour the dressing over the salad and mix to combine. Divide the salad over two plates and top with the seared tuna

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