Tuna Niçoise Platter
Amanda
Low-fat tuna Niçoise platter flavoured with lime and coriander and served with griddled asparagus, new potatoes, hard-boiled eggs and salad.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
- 2 tuna steaks about 2cm thick 1kg in weight
- 8 asparagus spears
- 4 eggs
- 2 limes one juiced and 1 quartered
- 8 medium new potatoes
- 16 black olives half a jar
- 50 g pack of fresh anchovies
- 2 to matoes
- 8 slices cucumber
- 8 slices batavia lettuce
- handful of radishes
- handful of chopped coriander
- coriander leaves for garnish
- oil for frying
- seasoning
- a teaspoon of butter
- vinaigrette
Simmer the eggs for 11 minutes and plunge in cold water, shell and slice in half.
At the same time boil the potatoes until tender and cut into pieces.
Heat a little oil in a griddle pan and cook the asparagus.
Quarter, bone and skin the tuna, pat dry with paper towel and season.
Slice the tomatoes, lettuce and cucumber and prepare the limes and coriander.
Heat a little oil in a large frying pan and add the tuna. Leave for 2 minutes maximum.
Turn the tuna and add the butter, chopped coriander and lime juice for 1 minute.
Remove from the heat and place on a platter with the warm salad ingredients.
Pour the pan juices over the tuna and garnish with the coriander leaves.