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Tuna nicoise salad

Name: Tuna nicoise salad
Yield: 1
Ingredients: 1 piece Tuna, 100g (Main); 1 Tbsp Oil; ¼ cup Cherry tomatoes, halved; 1 Endive, leaves separated; ½ cup Green beans, trimmed and cooked; 2 Tbsp Olives; 1 Egg, boiled and halved; 2 Tbsp Chickpea sprouts; 1 small handful Microgreens, to serve; ¼ cup Olive oil; ¼ cup Red wine vinegar; 2 tsp Dijon mustard; 1 tsp Honey

for 1 people

Karena & Kasey Bird

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1 piece	Tuna, 100g (Main)
1 Tbsp	Oil
¼ cup	Cherry tomatoes, halved
1	Endive, leaves separated
½ cup	Green beans, trimmed and cooked
2 Tbsp	Olives
1	Egg, boiled and halved
2 Tbsp	Chickpea sprouts
1 small handful	Microgreens, to serve

¼ cup	Olive oil
¼ cup	Red wine vinegar
2 tsp	Dijon mustard
1 tsp	Honey

Heat a large frypan over a very high temperature. Season the fish generously with salt and pepper.
Add oil to the pan and add the fish when the oil is very hot.
Sear on each side for less than a minute so the inside of the tuna does not cook through. Remove from the heat and arrange the salad.
Place all dressing ingredients into a jar with a tight-fitting lid. Place the lid on and shake the dressing until combined. Dress the salad and serve