Asparagus and hot tuna Nicoise salad


Asparagus and hot tuna Nicoise salad
Serves: 2
  • 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
  1. Pre-heat oven to 190C/Gas5.
  2. Place asparagus on a baking tray, drizzle with 1tsp olive oil and add green chilli, bake in oven for 8-10 mins.
  3. Rub tuna with peppercorns.
  4. Place a grill pan over the heat, add 1tbsp olive oil and allow to heat up.
  5. Add tuna to hot grill pan and cook for 2 mins on both sides (rare) and leave to rest.
  6. Meanwhile, drop eggs into boiling water and cook until softly boiled.
  7. Place salad leaves on a plate, drizzle with oil and balsamic, and follow with asparagus spears.
  8. Slice tuna diagonally and lay over asparagus and salad.
  9. Top with egg.


Sign up to our news
You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us.