Potato salad with pan-seared tuna

Celebrity chef Jean Christophe Novelli has created this recipe to help you make the most out of your potatoes in creating a quick and healthy mid-week meal

• Serves: 4

What you need:

• 50g of Tuna Steak per Person
• 12 Baby New potatoes
• 300g Green Beans
• 2 Tomatoes
• 4 Eggs (hard-boiled)
• 1/2 Pepper
• 4 Baby Gem Lettuces
• 16 Black Olives
• 8 Anchovy Fillets
• Good French vinaigrette to dress

To make your own dressing:

• 10ml White Wine Vinegar
• 100ml of Olive Oil or Rapeseed
• 1 tsp of Dijon Mustard
• 2 sprigs of fresh Thyme
• Sea Salt & Cayenne Pepper

To dress:

• Chervil (chopped)

What you do:

1. Wash the baby potatoes and cook in salted water for 10 minutes and check they're ready with a paring knife. Prepare the green beans and cook to al-dente in boiling water, cut out the green stalk from the tomatoes and chop each into six pieces
2. Deseed and slice the pepper, shell the hard-boiled eggs and halve lengthways, and chop the anchovies. If the olives have stones, halve and remove, and then mix the salad ingredients together.
3. Heat a skillet until very hot - season the tuna steaks with olive oil, salt and pepper. Cook on the skillet to mark the flesh for approx. 2 minutes on both sides (longer if you prefer your tuna well-cooked). Remove the tuna from the skillet and arrange on the top of the salad
4. To make the dressing, pour the vinegar into a bowl and add the salt, cayenne pepper, Dijon Mustard and gradually add the olive oil with a little whisk. Check seasoning before dressing the salad

Cook's tip:

Use tinned tuna as less expensive alternative

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