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Grilled tuna steak niçoise salad

A classic made that extra bit special with tuna steaks by Richard Phillips.
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Serves:4

Ready time:50 minutes


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Prep time:
15 minutes

Cooking time:
35 minutes

Method

  1. Preheat the oven to 200°C,fan 180°C, gas 6. Put the potatoes in a roasting tin and add the mixed herbs and 1 tbsp of the olive oil. Toss together, then roast for 35 minutes.
  2. Meanwhile toss the peeled eggs in flour and shake off any excess. Dip them in the beaten egg, and then coat with the panko breadcrumbs. Place in the fridge to chill for 30 minutes.
  3. When the potatoes are cooked, remove from the oven and set aside to cool. Blanch the asparagus in a large pan of boiling salted water for 2 minutes until tender then drain and set aside.
  4. Preheat the oil for deep frying to 160°C. Carefully lower the coated eggs into the oil and fry for 1 minute until golden brown and crisp. Remove from the oil, drain on kitchen paper and season to taste.
  5. Heat a griddle pan to medium-high. Brush the tuna steaks with the remaining oil, then cook for 1-2 minutes on each side. 
  6. Meanwhile in a bowl, mix the sunblush tomatoes, mixed salad leaves, parsley, lemon zest, remaining olive oil and juice of ½ lemon.
  7. On 4 plates, arrange the warm potatoes, salad, asparagus, tuna steaks and deep fried eggs. Top with the a drizzle of the remaining salad dressing.

 

Cook's tip:  If you don't have any tuna steaks, you can make this with a drained tin of tuna - it'll be even quicker, too.

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Ingredients

  • 300g baby potatoes by Sainsbury's, halved
  • 2 teaspoons dried mixed herbs by Sainsbury's
  • 2 tablespoons olive oil by Sainsbury's
  • 4 medium British free-range Woodland eggs by Sainsbury's, poached and peeled
  • 90g panko breadcrumbs
  • vegetable oil for deep frying
  • 3 fresh tuna steaks, around 125g each
  • 80g bag rocket salad by Sainsbury's
  • 240g tub Taste the Difference sunblush tomatoes, drained of oil and halved
  • ½ x 28g pack fresh flat-leaf parsley by Sainsbury's, chopped
  • Juice and zest of 1 lemon

From your store cupboard

  • 25g Sainsbury's plain flour
  • 1 egg, beaten

Thursday, 4th April

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Meet Richard Phillips

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