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https://www.philly.com.au/recipe/tuna-nicoise/
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Tuna Nicoise
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Tuna Nicoise
15 Mins
Prep time
20 Mins
Cooking time
Serves
4
Print recipe
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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
⅓
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.
Recipe or Meal Type
Light Bites |
Lunch |
Salads
Cuisines
Seafood |
French
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