Tenderstem® broccoli tuna niçoise salad

Tenderstem® broccoli tuna niçoise salad

Try this tasty take on a classic niçoise salad, ready in just 20 minutes. The creamy saffron dressing is rich and sumptuous, combined with delicate Tenderstem® broccoli, griddled chunks of tuna steak, butterbeans and boiled eggs, this salad is fit for royalty!

Preparation time

5 minutes

Cooking time

15 minutes

Serves

2

Nutritional information per serving

  • kcal 636
  • Fat 42.4g
  • Saturates 12.6g
  • Carbs 21.1g
  • Sugars 5.2g
  • Fibre 11.2g
  • Protein 42.1g
  • Salt 1.1g

Method

  1. Add the saffron and 1 tbsp water to a small saucepan set over a medium heat and bubble until half the water has evaporated.

  2. Mix the oil through and heat for around 30 secs – or if using butter, add to the pan, melt and bubble for 30-60 seconds until lightly golden. Tip the mixture into a medium bowl to cool slightly.

  3. Season the tuna steak with sea salt and coat with the 2 tbsp olive oil. Heat a heavy-based griddle pan on high. Add the tuna steak to the hot pan and sear, then turn over and sear on the other side (this will take approx. 60 seconds on each side). When cooked to your liking, take off the heat and set aside to rest. Then cut into chunks.

  4. Bring a pan of water to the boil. Cook the eggs for 6-8 mins, adding the Tenderstem® broccoli to the pan for the last 2 mins. Drain, then peel and halve the eggs.

  5. Add the crème fraiche to the bowl with the saffron mixture and season with salt and pepper. Add the Tenderstem® broccoli and the butterbeans and fold together. Divide between 2 serving plates and top with the griddled tuna steak and eggs. Sprinkle with cayenne pepper or Tabasco if you like.

Nutrition information for Tenderstem® broccoli is based on lab analysis of the raw product commissioned by Tenderstem® broccoli. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.