Seared Tuna, Green Bean & Roasted Tomato Salad Recipe

This variation on the traditional nicoise salad is sure to be a hit with tuna lovers.

Serves: 4

Time to prep: 15 minutes

Time to cook: 20 minutes

Ingredients

• 1 x 250g punnet cherry tomatoes, halved
• 1 red onion, halved, cut into thin wedges
• Olive oil spray
• 400g chat (small coliban) potatoes, halved
• 250g green beans, topped
• 4 (about 150g each) tuna steaks
• 2 tablespoons fresh lemon juice
• 1 tablespoon wholegrain mustard
• 2 teaspoons olive oil
• Pinch of caster sugar
• 100g baby rocket leaves

Method

• Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place tomato and onion on the tray and spray with olive oil spray. Season with pepper. Roast for 10 minutes or until just tender.
• Meanwhile, place the potato in a steamer basket over a saucepan of simmering water. Cook, covered, for 10 minutes. Add the beans and cook, covered, for a further 2 minutes or until the beans are bright green and tender crisp and the potato is tender. Refresh under cold running water. Drain.
• Preheat a barbecue grill or chargrill on high. Spray both sides of the tuna with olive oil spray. Cook on grill for 1-2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Set aside for 2-3 minutes to rest.
• Whisk together lemon juice, mustard, oil and sugar in a jug. Season with pepper. Place tomato mixture, potato mixture and rocket in a bowl and gently toss until just combined. Divide among serving plates. Drizzle over the dressing and top with tuna. Serve immediately.

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