appetite magazine
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
  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.
Recipe by appetite magazine at https://www.appetitemag.co.uk/asparagus-and-hot-tuna-nicoise-salad/