Cook for 10-12 minutes, until easily pierced with a knife. Drain. Season the tuna with salt and pepper. Heat a non-stick pan with 1 teaspoon olive oil. Sear the tuna for 2 minutes on each side.

This colourful nicoise salad bowl is a must-try. Made with fresh seared tuna, eggs, beans, tomatoes and served with a light anchovy dressing, it is simply delicious.

Paul Hollywood’s version of the French salad Niçoise comes with slices of fresh tuna steak and fougasse bread topped with homemade tapenade. To make the tapenade, combine everything except half ...

It is a salad that consists primarily of olives, tomatoes, anchovies, hard-boiled eggs, tuna, and beans or green vegetables. The word “nicoise” means from Nice. It originated in the French ...

Place the tuna in a shallow dish and pour over half of the dressing. Cover and chill for 1-2 hours to allow the fish to marinate. Toss in the marinade from time to time. Heat a ridged griddle pan ...

Look no further than the classic Niçoise salad. This vibrant dish originated in the city of Nice, located on the French ...