Niçoise Salad with Chia, Citrus and Chilli Crusted Tuna

This new take on the classic Niçoise salad features poached egg and lightly seared ahi tuna crusted with a zesty blend of chia seeds, lime, chilli and garlic. Combine with new potatoes, green beans and olives then dressed with a Dijon chia blend vinaigrette to make a hearty salad that’s a complete meal.

30 mins Prep Time 50 mins Cook Time
30 mins Prep Time
50 mins Cook Time
  • For the Vinaigrette, place oil, vinegar, mustard and sea salt in blender container; cover. Blend on high speed until smooth. Pour into small bowl. Stir in Chia Blend. Cover and refrigerate until needed.

  • For the Tuna, season the tuna steaks with Sea Salt and Black Pepper. Then coat with the Chia Blend, pressing firmly so mixture adheres to the tuna. Heat the oil in large frying pan on a medium-high heat. Add tuna, sear for 2-3 minutes on both sides. Transfer tuna to a plate and set aside to cool slightly. Cover and refrigerate until ready to serve.

  • For the Salad, cook the potatoes in a large saucepan of simmering salted water to cover for 15 to 20 minutes, or until tender. Drain and leave to cook. Meanwhile, cook the green beans in a large saucepan of simmering salted water to cover for three to five minutes, or until al dente. Drain and rinse with cold water then drain well. Cut the potatoes in half or quarter, depending on size. Place in large bowl with green beans. Add half of the Vinaigrette and toss to coat. Season with Sea Salt to taste and set aside.

  • For the Poached Eggs, fill a large saucepan with 2 inches of water. Add 1 tbs of vinegar and bring to the boil. Reduce the heat to medium. Break one egg into a small dish then carefully slide the egg into the simmering water (bubbles should begin to break the surface of the water). Repeat with the remaining eggs. Poach each egg for 3 to 5 minutes, or until whites are completely set and yolks begin to thicken. Carefully remove the eggs with a slotted spoon and drain onto kitchen paper.

  • To serve, divide the potato mixture, tomatoes, cucumbers and olives among 6 plates. Top each with a tuna steak and a poached egg. Drizzle the remaining vinaigrette over the tuna. Sprinkle the egg with additional Chia Blend.