Tenderstem Broccoli Tuna Niçoise Salad

Tenderstem Broccoli Tuna Niçoise Salad

Looking for a new #WFH lunch idea? Try this tasty take on a classic niçoise salad, which is ready in just 20 minutes. The creamy saffron dressing is rich and sumptuous, and works well to bring out the flavour of the broccoli, tuna steak, butterbeans and boiled eggs.
Total Time
20 Minutes
A good pinch of saffron
1 tbsp of extra-virgin olive oil or butter, plus extra for brushing
Sea salt & pepper
1 tuna steak
2 eggs
200g of Tenderstem® broccoli
90g of reduced-fat crème fraîche
400g can of butterbeans, drained and rinsed
Sprinkle of cayenne pepper or a few dashes of Tabasco sauce (optional)
Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Recipe Courtesy Of Tenderstem 

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