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Seared Tuna Nicoise Hash in Ciabatta with Chunky Tapenade


4 Round ciabatta rolls
4 x 150g Tuna steaks
1 tbsp Olive oil
1 tbsp Lemon
140g Green beans, cooked and refreshed
55g Baby spinach leaves
16 Cherry or baby plum tomatoes, halved
4 Soft boiled eggs, shelled and halved

For the chunky tapenade:
75g Black olives, chopped
2 tbsp Baby capers, drained
75g Sunblush tomatoes, chopped
2 tbsp Thick balsamic vinegar
1 tbsp Olive oil

For the mustard mayo:
5 tbsp Mayonnaise
1 tbsp Dijon or wholegrain mustard


Smear each tuna steak with a little olive oil, squeeze lemon juice and season well.

To make the hash, toss the green beans, spinach and tomatoes in the remaining oil, season well. Set to one side.

To make the tapenade, mix all the ingredients together and season well.

Heat a non-stick frying or griddle pan until really hot and sear the tuna steaks for approximately 1 ½ minutes each side (this will cook it rare).

To serve, gently warm the ciabatta rolls and split each in half. Arrange the hash on each bottom half of the ciabatta and top each with a tuna steak and soft eggs. Spoon over the tapenade and serve with a side of mustard mayo.

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