Warm tuna nicoise salad with soft poached egg

Serves: 1

Ingredients​

• 6-8oz tuna supreme
• one half plum tomato
• one egg
• 25g fine green beans
• 10g olives, seedless
• 50g cooked new potatoes
• large handful rocket
• large handful red chard
• a few sticks of chives
• extra virgin olive oil
• balsamic reduction
• vinegrette
• seasoning

Method​

Blanch the fine beans and cool in ice water. Cut up the beans and olives and crush the new potatoes with a fork.

Dice the tomatoes, then mix together with potatoes, beans and olives. Season and put to one side.

Take tuna and season on both sides and pan fry on both sides for six to eight minutes, ensuring to caramelise both sides of the tuna.

Once nearly cooked, heat a small amount of oil in a pan, add salad mix, and warm through. At the last second add the leaves to the pan and once warmed remove from heat.

In a pan of water create a vortex and drop in an egg. Once cooked remove from pan.

Pack salad mix into a cutter on the plate and top with poached egg, then place tuna on plate, garnish with balsamic reduction and vinegrette and chives.