Tuna steak & green bean salad with harissa dressing

Name: Tuna steak & green bean salad with harissa dressing
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Ingredients: 2 tsp olive oil; 1 tsp Ottolenghi Green Harissa Paste (or rose harissa, if liked); ¼ tsp salt; 240 g pack No.1 Yellowfin Tuna Steaks

Tara Wigley's recipe is perfect for a lunch or light supper. The Ottolenghi Green Harissa Paste is deliciously zingy and fresh. Red rose harissa works well here too and gives the salad a different look.

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2 of your 5 a day

Serves2
CourseLunch
Prepare30 mins
Cook15 mins
Total time45 mins

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For the tuna

2 tsp olive oil
1 tsp Ottolenghi Green Harissa Paste (or rose harissa, if liked)
¼ tsp salt
240g pack No.1 Yellowfin Tuna Steaks

For the salad

300g pack fine green beans, trimmed
2 British Blacktail Free Range Medium Eggs
¼ small red onion, very thinly sliced
1 little gem lettuce, leaves pulled apart and roughly torn
40g Moroccan olives salted à la Grecque (or another black, crinkly variety), pitted and roughly torn
½ x 280g jar Cooks’ Ingredients Chargrilled Peppers, drained and cut into 1cm strips
½ x 25g pack flat leaf parsley, leaves roughly chopped

For the harissa dressing

¾ tsp cumin seeds
1 tbsp plus 1 tsp Ottolenghi Green (or Red Rose) Harissa
1 tbsp olive oil
1 lemon, 2 tbsp juice

Mix together the olive oil, harissa and salt, then brush over the tuna steaks. Cover and set aside in the fridge, then remove when you start to cook the eggs.
Bring a medium pan of lightly salted water to the boil. Add the green beans and blanch for 4 minutes. Drain through a colander and refresh under cold running water. Tip the beans onto a clean tea towel and set aside to dry.
Meanwhile, bring a small pan of water to the boil and add the eggs. Cook for 6½ minutes, then remove from the heat. Run under plenty of cold running water and, once cool enough to handle, peel. Set aside – peeled but not sliced – until ready to serve.
Once the beans are dry, add to a large mixing bowl with the onion, lettuce, olives, peppers and parsley. Season well and set aside.
Toast the cumin seeds in a frying pan for a couple of minutes until golden and fragrant, then cool and crush lightly with a pestle and mortar. Place the cumin and the other dressing ingredients in a jar with a pinch of salt. Seal, then shake to combine.
Place a griddle pan over a high heat and, once hot, add the tuna. Cook for 1½-2 minutes on each side (or longer, according to taste).
Give the dressing another shake, then pour over the salad and mix gently to combine. Divide the salad between 2 plates and top each with a tuna steak. Just before serving, slice the eggs lengthways – they should have a jammy consistency inside – and place 2 halves on each portion. Sprinkle the eggs with a little salt and some cracked black pepper, then serve.

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