Wild Lime Nicoise Salad

Serves: 4

Ingredients:

» 3 tuna steaks
» OS Sunset Lime Seafood Salt
» Olive oil
» Cracked black pepper
» Baby cos lettuce leaves
» 250 gm green beans
» Salad onion, finely sliced
» 8 baby roma tomatoes
» 2 eggs, boiled
» 100 gm kalamata olives
» 1 bottle OS Wild Lime Dressing
» 1 teaspoon wasabi paste (optional)
Chives to garnish

Preparation:

1. Boil the eggs until cooked firm –approx 6 minutes. Plunge into cold water until a cooled.

2. Season both sides of tuna steaks with generous grind of OS Sunset Lime Seafood Salt and Cracked black pepper (to taste)

3. Heat olive oil in pan and cook tuna quickly over a high heat – approx 2 minutes each side max. Fish should be cooked on outside a pink in the centre. Set aside. When cooled, break into bite size pieces.

4. Steam the beans until tender and set aside.

5. On each of 4 serving plates place a small mound of cos lettuce leaves.  Layer the beans, tomato, tuna, sliced onion, sliced egg and olives on the cos.

6. Whisk together the OS Wild Lime Dressing and wasabi paste and drizzle over the salad.

7. Garnih with chopped chives and serve.

 
 
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