Clodagh McKenna's seared tuna Niçoise salad seasoned with fiery pepper

This week, our chef Clodagh McKenna presents fresh fish with new potatoes and Dijon mustard
Clodagh McKenna25 April 2018

From the age of 13 I used to spend my summers in a small village called Châteaubourg, just outside Rennes in Northern France. Madame Ronsin (the mum) was a fantastic cook and this is a variation of one of the suppers she used to make for us.

It was the first time I had ever tasted fresh tuna. She cooked it to perfection — deliciously crispy on the outside, pink and juicy in the middle. The trick with fresh tuna is to sear it on a smoking griddle or frying pan, and to cook each side for just 1½ minutes. Otherwise it will taste like chicken.

Daniel Hambury/@stellapicsltd

I love to season my fresh tuna or any fresh fish with Fiery Sea Pepper made by the Cornish Sea Salt Company. It’s a blend of black and pink peppercorns, chilli, seaweed and sea salt. It creates a real depth of flavour that draws out incredible flavours in the fish. Plus it’s so good for you — the mineral goodness of seaweed and sea salt plus the antioxidants and vitamin C of chilli peppers.

If you’re rushing home and can’t get your hands on fresh tuna, then a good-quality tinned tuna will work too. Buy the tinned tuna with olive oil. Ortiz does very good tuna and it’s available in most supermarkets. When you are making the dressing for the salad, double or triple the quantity and store it in a jar in the fridge as it will keep for a few weeks.

Enjoy your salad with a delicious glass of un-oaked white Burgundy from the Mâconnais. Made entirely from chardonnay with delicious citrus fruit notes together with buttery flavours and a crisp, refreshing finish, it is perfect for this seared tuna Niçoise.

Pop over to my Instagram and let me know which suppers you’d like me to share next week.

Seared tuna Niçoise salad seasoned with fiery pepper

Preparation time: 10 minutes

Cook time: 20 minutes

Serve with: Cave de Lugny Les Charmes, Mâcon-Lugny £12.99 — available at Waitrose

Ingredients (serves 2)

1 egg, soft-boiled (4 minutes) and shelled

12 French beans, cooked

120g salad leaves

2 tomatoes, quartered

12 black olives

20ml olive oil

2 fresh tuna steaks

sea salt and freshly ground black pepper lemon

4 new potatoes, scrubbed, cooked and halved

For the dressing

30ml extra virgin olive oil

10ml balsamic vinegar (or lemon)

1 tsp Dijon mustard

sea salt and freshly ground black pepper

Method

1. Start by making the dressing, whisk all the ingredients together and set aside.

2. Cut the egg into quarters and place in a mixing bowl with the potatoes, French beans, salad leaves and tomatoes. Pour in the dressing and toss well.

3. Divide between two plates and sprinkle the olives on top. Season the tuna steaks with sea salt and freshly ground black pepper. Put a frying pan over a high heat, add the oil and sear the tuna on both sides for just 1½ minutes and serve immediately.

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