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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
Heat a ridged cast-iron griddle pan over a high heat until you can feel the heat rising from the surface.
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.
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.
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.
Pour over the vinaigrette and stir together, then leave the beans to cool in the dressing.
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.
Break the tuna into large pieces and arrange it over the beans.
Arrange the hard boiled eggs and tomatoes around the side.
Place the anchovy fillets over the salad, then scatter with the olives. Drizzle the remaining dressing in the bowl over everything and serve.


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