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How to make tuna nicoise

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Salads are now the main stay of meals for most families that are health conscious. They are packed with lots of nutrients and make a delicious alternative to fast food.
What you'll need: 
2 tuna steaks, about 2 cm/3/4 inch thick ,
Olive oil, salt and pepper
250g/9 oz green beans, topped and tailed
125ml/4 fl oz vinaigrette or garlic vinaigrette dressing
2 hearts of lettuce, leaves separated
3 large hard boiled eggs, quartered
2 large, juicy tomatoes, cut into wedges
50g/1 3/4 oz anchovy fillets in oil, drained
55g/2 oz nicoise olives, stoned
1: 
Heat a ridged cast-iron griddle pan over a high heat until you can feel the heat rising from the surface.
2: 
Brush the tuna steaks with oil, place oiled side down on the hot pan, and char-grill for 2 minutes. Lightly brush the top side of the tuna steaks with more oil.
3: 
Use a pair of tongs to turn the tuna steaks over, then season to taste with salt and pepper. Continue char-grilling for further 2 minutes for rare or up to 4 minutes for well done. Leave to cool.
4: 
Meanwhile, bring a saucepan of salted water to the boil. Add the beans to the pan and return to the boil, then boil for 3 minutes, or until tender crisp. Drain the beans and immediately transfer them to a large bowl.
5: 
Pour over the vinaigrette and stir together, then leave the beans to cool in the dressing.
6: 
To serve, line the platter with lettuce leaves. Lift the beans out of the bowl, leaving the excess dressing behind, and pile them in the center of the platter.
7: 
Break the tuna into large pieces and arrange it over the beans.
8: 
Arrange the hard boiled eggs and tomatoes around the side.
9: 
Place the anchovy fillets over the salad, then scatter with the olives. Drizzle the remaining dressing in the bowl over everything and serve.
10: 
Enjoy.

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