Recreate Our Delicious
Warm Tuna Nicoise Salad
Warm Tuna Nicoise
We won’t have it said that we’re only interested in healthy eating if it looks nice, but we can’t deny that this Warm Tuna Salad featuring these extraordinary purple potatoes is as gorgeous as it is good for you. Purple potatoes, unlike white varieties, are rich in the antioxidant, anthocyanin that not only boosts the immune system, but also is thought to help prevent certain cancers. See? You’re learning as you’re eating…
4 x 150g fresh tuna fillet steaks
400g green beans
100g black olives
12 marinated white anchovy fillets
A few sprigs of fresh thyme
4 purple potatoes (sliced)
2 shallots (finely sliced)
White Balsamic Dressing (see method below)
Sea Salt and freshly ground pepper
Flat Leaf Parsley
Slow roast the tomatoes:
Preheat the oven to 275 degrees or 140 C. Cut the tomatoes in half and place them cut-side up in a shallow baking dish. Drizzle with olive oil and sprinkle with sea salt, freshly ground pepper and a few sprigs of thyme. Roast for an hour until they are very soft.
Cook the potatoes:
Put the potatoes in a large pan with enough water to cover by a couple of inches and season with salt. Bring to a boil over a high heat and then reduce to a steady simmer. Cook for 20-25 minutes or until a knife can just pierce through the potatoes. Slice the potatoes into quarters.
Boil the eggs for 6 minutes
White Balsamic Dressing
400ml rapeseed oil
200ml white balsamic
Juice of half a lemon
Season with sea salt and freshly ground pepper
Chargrill the tuna steaks until rare – approx. 3 and a half minutes
Combine all the ingredients apart from the egg and tuna steaks in a large bowl.
Dress with the White Balsamic Dressing
Serve with the tuna steak and egg on top and finish with a sprig of Flat Leaf Parsley.