Tuna Nicoise Salad

INGREDIENTS

• 450g Frozen Yellowfin Tuna Steak
• 2 Egg
• 300g Potato
• 200g Green Bean
• 400g Tomato
• 120g Lettuce
• 60g Onion
• 8 tbsp Parsley
• 6 tbsp Olive Oil
• 2 tsp Mustard
• 2 tbsp Lime Juice
• 0.5 tsp Garlic Paste
• 1 tsp Salt
• 0.5 tsp Black Pepper

STEPS

1. 1

   Thaw 450g of frozen yellowfin tuna steak in the refrigerator if needed, then pat it dry. Put a saucepan of salted water on to boil. Prepare a bowl of iced water.

2. 2

   Boil 2 eggs for 9 minutes for a firm yolk. Transfer it to the iced water, cool for 5 minutes, peel, and halve.

   ⏱ 9 min

3. 3

   Add 300g of potato (cut into bite-sized pieces) to the boiling water and cook for 10 minutes, until just tender. Add 200g of green bean for the final 4 minutes. Drain and cool briefly.

   ⏱ 10 min

4. 4

   Heat 4.02 tbsp of olive oil in a frying pan over medium-high heat. Season 450g of frozen yellowfin tuna steak with 0.5 tsp of salt and 0.25 tsp of black pepper, then pan-sear for 6 to 7 minutes per side, turning once, until opaque throughout and flaky. Transfer to a clean plate and rest for 3 minutes. Wash the pan and utensils used for the raw fish before using them again.

   ⏱ 6 min

5. 5

   Whisk 1.98 tbsp of olive oil, 2 tsp of mustard, 2 tbsp of lime juice, and 0.5 tsp of garlic paste with 0.5 tsp of salt and 0.25 tsp of black pepper to make the dressing.

6. 6

   Arrange 120g of lettuce, 300g of potato, 200g of green bean, 400g of tomato (quartered), and 60g of onion (thinly sliced) on four plates. Flake the rested tuna over the salad, add the halved egg, drizzle with the dressing, and finish with 8 tbsp of parsley.