Tuna Nicoise

Tuna Nicoise
15 Mins
Prep time
20 Mins
Cooking time
Serves 4

What you need

  • 150g PHILADELPHIA Spreadable Chive & Onion Cream Cheese
  • 2 anchovy fillets, rinsed, finely chopped
  • 2 tablespoons lemon juice
  • Salt and freshly ground black pepper, to season
  • 500g kipfler potatoes, cut into thirds, lengthways
  • 175g baby beans, trimmed, halved
  • 250g cherry tomatoes, halved lengthways
  • cup pitted kalamata olives
  • Olive oil cooking spray
  • 3 tuna steaks
  • 3 hard-boiled eggs, quartered, lengthways
  • Extra virgin olive oil, to serve

How to make it

  • COMBINE PHILLY, anchovies and juice in a bowl. Season with salt and pepper.
  • PUT potato in a saucepan and cover with cold water. Put over a high heat and bring to the boil. Reduce heat and simmer for 3 minutes. Add beans and cook for 1-2 minutes or until just tender. Drain and rinse under cold water. Cool. Combine potato, beans, tomato and olives in a large bowl.
  • HEAT a chargrill over a medium-high heat. Spray tuna steaks with oil and season with salt and pepper. Cook 2 steaks on chargrill for 2 minutes. Turn, then cook for 2 minutes for medium-rare or until cooked to your liking. Transfer to a plate and cover to keep warm. Cook remaining steak. Tear steaks into pieces. Spoon salad and eggs onto serving plates. Top with tuna and drizzle with a little oil. Spoon PHILLY sauce over salad and serve.