Tenderstem Broccoli Tuna Niçoise Salad

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

Mix the oil through and heat for around 30 seconds. Tip the mixture into a medium bowl to cool slightly.

Season the tuna steak with sea salt and brush with a little 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.

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

Add the crème fraîche to the bowl with the saffron mixture and season with salt and pepper. Add the Tenderstem® broccoli and the butterbeans and fold together. Place in a serving bowl and top with the griddled tuna steak and eggs. Sprinkle with cayenne pepper or Tabasco if you like.