Another recipe from this weeks meal planning monday list, to use up the stray tuna steak in the freezer! Whilst browsing through many tuna nicoise recipes on the BBC Good Food Website, looking for peoples opinions and ideas for the dressing ingredients I stumbled across an interesting idea from James Martin. His recipe was for a spiced tuna, using apricot jam, ground cumin and corainder to glaze the tuna steak before cooking. To me this sounded fab, but we didn’t have any apricot jam. We did have papaya chutney, so I decided to go with it! I eventually decided on a mish mash of ideas for the dressing, but the core ingredients mustard, olive oil, wine vinegar and lemon juice seemed pretty much standard.
- 2 tuna steaks
- 4 medium vine tomatos, quartered
- 2 inch piece cucumber, cut into about 1/2 cm pieces and quartered
- handful black olives, halved
- 75g green beans, topped and tailed
- 4 eggs, hardboiled (6mins) and halved
- 2 tbsp papaya chutney
- 1tbsp ground cumin
- 1tbsp ground coriander
For the dressing
- 2tsp dijon mustard
- 1tbsp white wine vinegar
- 100ml olive oil
- juice half lemon
- 5 drops tabasco
- 1 clove garlic, crushed
- pinch of salt
- few twists black pepper
- Spread the the chutney over both sides of the tuna steaks, then sprinkle over the ground spices, rubbing as you go.
- For the dressing combine all ingredients in a bowl and whisk well. Alternatively you can put the all in a blender if you want a smoother finish
Bring a pan of water to the boil, add the beans. Bring back to the boil and simmer for 30 seconds then remove to a cold bowl of water.
Arrange all the salad ingredients however you want on a plate including the eggs and beans.
Heat a griddle pan to a high heat with a drizzle of olive oil. When sizzling, add the tuna. Cook for 1-2 mins on either side depending on the thickness of the steak and how you like your tuna cooked.
Slice the tuna and arrnage on the salad, drizzle over the dressing
Happy eating 🙂