Salad Nicoise
Serves 3-4 as a light meal
Ingredients
2x 220g fresh tuna steaks
Bunch green asparagus - halved
10 green beans - trimmed
8 Baby potatoes- halved
2 baby red peppers - thinly sliced
Half a punnet cherry toms - halved
1/4 red onion - thinly sliced
1 avocado - sliced
Red chilli - thinly sliced
Handful fresh dill
Dill yoghurt:
1/2 cup Greek yoghurt
Juice of half a lemon
1/4 cup dill - Finely chopped
1 tbsp extra virgin OO
1 small garlic clove - minced
Instructions
Ready a pot with boiling salted water on a high heat. Add the baby potatoes. Once they are just about cooked add the asparagus and beans to the pot and boil for a further minute.
Take off the heat drain and run under cold water.
Meanwhile, Mix together the yoghurt ingredients.
Slice the capsicum, onion, avo, toms, chilli and dill.
Ready a pan on a medium- high heat. Add some olive oil. Season the tuna steaks with salt and pepper. Sear for 45 seconds each side and then leave on a plate to rest.
Slice the tuna into 1.5cm thick pieces (cut against the grain)
Now Layer everything onto a large flat serving platter, starting with the potatoes, asparagus and beans. Then scatter half the tuna and other salad ingredients and finish with layering the remaining tuna and salad pieces.
Spoon over the yoghurt and enjoy immediately.
