Sponsored: Tenderstem® broccoli and tuna niçoise salad
Prep time: 15 minsTotal time: 
Sponsored: Tenderstem® broccoli and tuna niçoise salad
Salad season is upon us but it doesn't have to mean a boring and bland bowl. Try this gorgeous Tenderstem® broccoli, tuna niçoise salad – a perfect weekend dish
Prep time: 15 minsTotal time: 
Tenderstem® Broccoli
See more of Tenderstem® Broccoli’s recipesIngredients
- pinch saffron
- 2 tbsp extra virgin olive oil
- 3 medium eggs
- 200g Tenderstem® broccoli
- 90g lighter crème fraiche
- 400g tin butter beans, drained and rinsed
- 1 skinless and boneless tuna steak
- pinch cayenne pepper (optional)
Step by step
-
Add the saffron and 1 tablespoon water to a small saucepan over medium heat. Bubble for a minute or until half the water has evaporated. Mix 1 tablespoon of the oil through and heat for a further 30 seconds. Transfer to a medium bowl to cool slightly.
-
Bring a pan of water to the boil. Carefully lower in the eggs and cook for 6-8 minutes, adding the Tenderstem® broccoli for the final 2 minutes. Drain, then peel and halve the eggs.
-
Add the crème fraiche to the bowl with the saffron mixture and season with salt and pepper. Add the drained Tenderstem® broccoli and butter beans and mix everything together. Transfer to a serving platter.
-
Pat dry and season the tuna steak on both sides, then brush with the remaining oil. Heat a heavy-bottomed griddle or cast-iron pan on a high heat. Add the tuna steak and sear well on one side, around 1 minute, before flipping and searing the other side for a further minute. Once cooked to your liking, remove from the heat and set aside to rest for a couple of minutes before slicing. Place on top of the Tenderstem® broccoli and bean mixture, along with the eggs, and finish with a sprinkle of cayenne pepper, if liked.
