Yellowfin tuna Niçoise salad with quick pickled onions

  1. First, boil the kettle. Put your sliced onions in a bowl and cover with boiling water. Leave for 1 minute, then drain. Mix all the dressing ingredients (apart from the mustard and basil leaves) together with the drained onion so that it can start pickling.
  2. Pour the hot water into a saucepan and bring to the boil. Carefully place the eggs into the pan and set a timer for 6 minutes. When there are 3 minutes to go, add the French beans. Once the time is up, carefully remove the eggs from the pan with a slotted spoon and place in a bowl under cold running water for a minute or so. Drain the beans and put to one side to cool.
  3. Brush the tuna with a little olive oil and season well on each side. Bring a heavy griddle pan up to a high heat, then add the tuna to the pan, cooking for 2 minutes on each side. Remove to a plate and let it rest for 5 minutes. Peel the eggs and cut them in half. Stir the mustard and basil into the onion dressing.
  4. To assemble, toss together the rocket, beans, tomatoes, caperberries (or capers) and olives with the onion mix. Assemble across 2 plates and add the tuna, anchovies and eggs on top. Season with flaky sea salt, black pepper and a generous drizzle of olive oil.

What you’ll need:

  • 240g LEAP yellowfin tuna steaks
  • ½ red onion, thinly sliced
  • 2 medium Clarence Court eggs
  • 100g French beans, trimmed and halved
  • Extra virgin olive oil
  • 30g rocket leaves
  • 3-4 large plum tomatoes, cut into quarters
  • 8 caperberries, or 1 tbsp capers
  • 12 Kalamata olives, pits removed
  • 8 marinated (white) anchovies

For the dressing:

  • Zest of ½ lemon
  • Juice of 1 lemon
  • 1 tsp caster sugar
  • 4 tbsp extra virgin olive oil
  • A pinch of salt and pepper
  • 2 tsp wholegrain mustard
  • Fresh basil leaves, torn