Name: Seared tuna & asparagus niçoise
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 300g small new potatoes halved; 250g asparagus; 3 eggs; 1 tbsp olive oil; 200g thick-cut sashimi-grade tuna loin or 2 tuna steaks; 3 large tomatoes quartered; 50g pitted Kalamata olives halved; 10 caper berries; 5 anchovy fillets; ½ small garlic clove crushed; 70ml extra virgin olive oil; ½ lemon juiced

Seared tuna & asparagus niçoise served on a large sharing plate

300g small new potatoes
halved
250g asparagus
3 eggs
1 tbsp olive oil
200g thick-cut sashimi-grade tuna loin
or 2 tuna steaks
3 large tomatoes
quartered
50g pitted Kalamata olives
halved
10 caper berries

For the dressing

5 anchovy fillets
½ small garlic clove
crushed
70ml extra virgin olive oil
½ lemon
juiced

Method

step 1
Cook the potatoes in a pan of boiling salted water for 12 mins, or until a cutlery knife can be easily inserted. Transfer to a bowl using a slotted spoon and leave to steam-dry. Add the asparagus to the pan and boil for 2 mins, then put in a bowl of ice-cold water and set aside.
step 2
Bring another pan of water to the boil over a medium-high heat and cook the eggs for 7½ mins. Drain, then add the eggs to the bowl of water with the asparagus.
step 3
For the dressing, bash the anchovies and garlic together using a pestle and mortar until you have a very smooth paste. Tip this into a bowl, then whisk in the extra virgin olive oil and lemon juice. Season.
step 4
To sear the tuna, heat the olive oil in a large, non-stick frying pan over a medium-high heat and cook for 1-2 mins on each side, just until it has a slightly golden colour. Slice into thick pieces (it should still be pink in the middle), then peel and halve the eggs.
step 5
Toss the potatoes, asparagus, tomatoes, olives, caper berries and dressing together on a large serving platter. Top with the eggs and tuna slices, then season well and serve.