Nicoise Salad With Chia Citrus and Chilli Crusted Tuna

Ingredients

Increase Portion Size

Ingredients

  • ml Extra Virgin Olive Oil
  • ml White Wine Vinega
  •   2 tsp Dijon Mustard
  •   0.5 tsp Sea Salt
  •   1 tbps Chia Seed with Citrus, Chilli and Garlic Blend
  •   2 tbs Vegtable Oil
  •   6 Tuna Steaks
  •   0.5 tsp Sea salt
  •   4 tsp Chia Seed with Citrus, Chilli and Garlic Blend
  •   0.25 tsp Black Pepper Coarse Ground
  •   2 tbs Vegtable Oil
  • g Baby new potatoes, coloured if possible
  • g Green Beans (Haricot Verts), trimmed
  •   1 tbs White Wine Vinegar
  •   6 Large Eggs
  • g Baby Plum Tomatoes halved
  •   0.5 Cucumber, thinly sliced
  • g Pitted Nicoise Olives, Halved Chia Seed with Citrus, Chilli and Garlic Blend for garnish

Method

  • 1

    Step 1

    For the vinaigrette, place oil, vinegar, mustard and sea salt in blender container; cover. Blend on high speed until smooth. Pour into small bowl. Stir in Chia Blend. Cover and refrigerate until needed.
  • 2

    Step 2

    For the tuna, season the tuna steaks with sea salt and black pepper. Then coat with the Chia Blend, pressing firmly so mixture adheres to the tuna. Heat the oil in large frying pan on a medium - high heat. Add tuna , sear for 2-3 minutes on both sides. Transfer tuna to plate and set aside to cool slightly. Cover and refrigerate until ready to serve.
  • 3

    Step 3

    For the salad, cook the potatoes in a large saucepan of simmering salted water to cover for 15 to 20 minutes, or until tender. Drain and leave to cook. Meanwhile, cook the green beans in a large saucepan of simmering salted water to cover for three to five minutes, or until al dente. Drain and rinse with cold water then drain well. Cut the potatoes in half or quarter, depending on size. Place in a large bowl with green beans. Add half of the vinaigrette and toss to coat. Season with sea salt to taste and set aside.
  • 4

    Step 4

    For the poached eggs, fill a large saucepan with 2 inches of water. Add 1 tbsp of vinegar and bring to the boil. Reduce the heat to medium. Break one egg into a small dish then carefully slide the egg into the simmering water (bubbles should begin to break the surface of the water). Repeat with the remaining eggs. Poach each egg for 3 to 5 minutes, or until whites are completely set and yolks begin to thicken. Carefully remove the eggs with a slotted spoon and drain onto kitchen paper.
  • 5

    Step 5

    To serve, divide the potato mixture, tomatoes,cucumbers and olives among six plates. Top each with a tuna steak and a poached egg. Drizzle the remaining vinaigrette over the tuna. Sprinkle the egg with additional Chia Blend.

Ingredients

  • 75 ml Extra Virgin Olive Oil
  • 50 ml White Wine Vinega
  • 2 tsp Dijon Mustard
  • 0.5 tsp Sea Salt
  • 1 tbps Chia Seed with Citrus, Chilli and Garlic Blend
  • 2 tbs Vegtable Oil
  • 6 Tuna Steaks
  • 0.5 tsp Sea salt
  • 4 tsp Chia Seed with Citrus, Chilli and Garlic Blend
  • 0.25 tsp Black Pepper Coarse Ground
  • 2 tbs Vegtable Oil
  • 350 g Baby new potatoes, coloured if possible
  • 250 g Green Beans (Haricot Verts), trimmed
  • 1 tbs White Wine Vinegar
  • 6 Large Eggs
  • 100 g Baby Plum Tomatoes halved
  • 0.5 Cucumber, thinly sliced
  • 50 g Pitted Nicoise Olives, Halved Chia Seed with Citrus, Chilli and Garlic Blend for garnish