Ingredients
- 3tbs extra virgin olive oil
- 1 tbsp white wine vinegar
- ½tbs Dijon mustard
- Sea salt and black pepper
- 2 eggs
- 150g green beans
- 1tbs vegetable oil
- 250g fresh tuna steak
- 100g sun-dried tomatoes
- 100g Kalamata olives, pitted, and sliced in half lengthways
- 8-10 cherry tomatoes, sliced in half
- 1tbs capers
- 1tbs dill fronds, chopped, plus extra for garnish
- 1tbs mint leaves, chopped, plus extra for garnish
- 1tbs parsley leaves, plus extra for garnish
- 1 tin anchovies
- Start by making the French vinaigrette. Add the olive oil, vinegar, and Dijon mustard to a bowl and season with salt and pepper. Whisk together with a hand whisk, then set aside.
- Place a small pot of boiling water on the heat and carefully lower the eggs in with a spoon. Simmer for eight minutes, then remove the eggs and place in a bowl of iced water.
- Bring a pot of water to the boil and add the green beans. Blanch for a minute, then remove, rinse with cold water and strain.
- Place a nonstick frying pan on a medium-high heat and add the oil. Season the tuna steak with salt and add to the pan. Cook for two minutes on a high heat until charred, then turn and cook for two minutes on the other side. Remove from the pan.
- Add the green beans to a large bowl along with the sun-dried tomatoes, olives, cherry tomatoes, capers, chopped dill, chopped mint and parsley leaves. Spoon in some of the vinaigrette and gently stir through until evenly coated.
- Spoon the salad on to plates. Peel the eggs, then slice into quarters and add to the salad along with the anchovies. Slice the charred tuna steak and place on top. Finish with some more vinaigrette and herbs.
