Ingredients
- 2 ahi tuna steaks
- 8 oz haricots verts
- 8 baby potatoes
- 4 soft-boiled eggs
- ½ cup niçoise olives
- 2 tbsp Dijon mustard
- 3 tbsp red wine vinegar
- Capers
Serves four
Quantities above make four portions. Calorie count is per serving.
Method
- Boil potatoes until tender, about 12 minutes. Blanch haricots verts for 3 minutes.
- Whisk Dijon, vinegar, olive oil, and salt into a smooth vinaigrette.
- Season tuna with salt and pepper. Sear in a blazing hot pan 1 minute per side for rare.
- Arrange potatoes, beans, olives, capers, and halved eggs on a platter.
- Slice tuna and lay across the salad. Drizzle with Dijon vinaigrette.
Timing
Allow roughly 6 minutes of preparation and 16 minutes of cooking. Read the method through once before you start so nothing waits on a pan you could have had going already.