« Tuna and Pasta Nicoise »

A twist to the tradional nicoise salad.

Serves 4

Prep 15 mins

Cook 15 mins

Ingredients:

• 175g/6oz pasta shapes
• 200g/8oz green beans, trimmed
• 4 eggs, softly boiled, peeled and quartered
• ½ red onion, halved and thinly sliced
• 16 black olives
• 175g/6oz cherry tomatoes, halved
• 2 tuna steaks
• 3 tbsp The English Provender Co. Balsamic Italian Dressing

Method:

1. Cook the pasta in a pan of boiling salted water according to pack instructions. Add the beans for the last 5 mins of cooking time. Drain the pasta and beans, then refresh under cold running water. Place in a large salad bowl, then add the eggs, red onion, olives and cherry tomatoes.
2. Heat a griddle, season the tuna steaks and cook for 4-5 mins on one side, then turn the steaks over, turn off the heat and leave to rest for 10 mins on the griddle.
3. Break up the tuna steaks with a fork, add to the salad, pour over the Balsamic Italian Dressing, then toss together.