Asparagus and hot tuna Nicoise salad
Serves: 2
Ingredients
- half a bundle (approx. 125g) British asparagus
- 1 green chilli, de-seeded and chopped finely
- 2 100g tuna steaks
- 1 tbsp crushed black peppercorns
- 2 tbsp olive oil
- 2 eggs
- 2 handfuls mixed salad leaves
- olive oil and balsamic vinegar
- salt and pepper for seasoning
Method
- Pre-heat oven to 190C/Gas5.
- Place asparagus on a baking tray, drizzle with 1tsp olive oil and add green chilli, bake in oven for 8-10 mins.
- Rub tuna with peppercorns.
- Place a grill pan over the heat, add 1tbsp olive oil and allow to heat up.
- Add tuna to hot grill pan and cook for 2 mins on both sides (rare) and leave to rest.
- Meanwhile, drop eggs into boiling water and cook until softly boiled.
- Place salad leaves on a plate, drizzle with oil and balsamic, and follow with asparagus spears.
- Slice tuna diagonally and lay over asparagus and salad.
- Top with egg.
