Asparagus and Hot Tuna Nicoise Salad

Serves: 4

You’ll Need

250g Kentish asparagus
2 green Chillies de-seeded and finely chopped
4 tuna steaks
2 tbsps crushed black peppercorns
2 tbsps olive oil
4 eggs
4 handfuls mixed salad leaves
olive oil and balsamic vinegar to taste

salt and pepper for seasoning

Method

Pre-heat oven to 190ºC.  Place the Kentish asparagus onto a baking tray, drizzle with 1 tbsps of olive oil and add chopped green chillies.  Put in oven for 10 mins.

Rub tuna steaks with crushed black peppercorns to form a crust.  Heat 1 tbsp of olive oil in a griddle pan and at the same time place a pan of water on to boil for the eggs.

Add the tuna to hot griddle pan and cook for 2 mins on both sides for rare steaks or to taste.  Once cooked leave to rest for a few minutes.

Put eggs into boiling water and cook to taste.  While these are cooking assembly the salad.  Place the salad on a plate followed by the asparagus spears.  Slice the tuna and lay on top of the salad and asparagus.

Remove eggs for pan and peel under running water.  Then halve them and place a soft egg on to each plate.  Season well with salt, pepper, olive oil and balsamic vinegar and enjoy.

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