Summer salad

By Beau Cook - Photography by Leon Schoots

A delicious and healthy Tuna treat to be enjoyed solo or with family and friends.

SEARED TUNA NICOISE SALAD

Serves 4

Salad ingredients: • 400g sashimi quality yellowfin tuna • 4 free-range eggs at room temp (70g size) • 300g kipfler potatoes, peeled • ½ red onion, finely sliced • 250g punnet of cherry tomatoes, halved • 50g mixed micro herbs, alternatively use baby spinach or fresh basil • 50g tin of anchovies in oil, drained • 2 tbl. capers • 16 kalamata olives

Dressing ingredients: • 2 tbl. olive oil • 2 tbl. red wine vinegar • 1 tsp. Dijon mustard • 1 tsp. honey • Pinch of sea salt flakes • Cracked black pepper to serve Method: 1. Prepare all ingredients. 2. Place potatoes into a pot of cold water, bring to a simmer over a medium heat and cook for about 10 minutes or until par-boiled. Strain and set aside. When cool enough to touch, slice into 1cm thick wheels. 3. Gently place eggs into another pot of simmering water and, using a timer, cook for 6 minutes.

When done, immediately place into cold water to stop the cooking process. When cool enough to touch, crack the shell at both ends, peel, then set aside. 4. Meanwhile, sear tuna in a pan over a very high heat for around 30 seconds on each side. Set aside. 5. To make the dressing, place all ingredients into a jar and shake until well combined. 6. Assemble the salad: Gently toss together the potato, onion, tomato, herbs, capers and olives.

Place salad onto a large serving plate, lay anchovies over the top and pour the dressing. 7. Now halve the eggs and finely slice the seared tuna. Place eggs and tuna in and around the salad and serve, topped with some cracked black pepper.