Tuna Belly Nicoise
An Original Recipe by Lorraine Elliott
Serves 2
Preparation time: 8 minutes
Cooking time: 5 minutes (if your vegetables and eggs are already cooked)
- 250g/8.83ozs. tuna belly
- salt and pepper
- Olive oil for cooking
- 4 cherry tomatoes
- 2 potatoes, boiled, cold
- 50g/1.7ozs black olives
- 2 boiled eggs, quartered
- 150g/5ozs. green beans, blanched and then cooled in ice water
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1/2 clove garlic, grated
- 1/4 teaspoon honey
Step 1 - Sprinkle salt and pepper over the tuna belly and then place 1 tablespoon of olive oil in a hot pan and then sear on both sides. Place on a serving platter. Halve the cherry tomatoes, quarter the potatoes and add them to the plates along with the eggs, green beans and olives.
Step 2 - Whisk the red wine vinegar, oil, garlic and honey together and dress the salad.