One for all | Tuna Nicoise with Crispy Fried Capers & Asparagus Recipe
The weather has been so hot in Melbourne we’ve been feasting on salads for dinner most nights.
4 small chat potatoes
3 medium size fresh tuna fillets
1 bunch of fresh asparagus
1 tomato sliced in quarters
Baby basil leaves
1 handful of capers in salt (rinsed and dried with a paper towel)
Boil some salted water and boil the potatoes in their skins for 15 minutes, then drain.
Season tuna with salt and pepper, pan fry lightly on a medium heat. Cook to your liking, we light it quite rare.
After a few minutes throw the capers in with the tuna, they will crisp up and go a beautiful golden brown.
Boil the eggs for 4 minutes and lightly cook the asparagus in boiling water and drain.
Assemble the salad as per picture above and drizzle with olive oil and season with salt & pepper.
The girls aren’t really into salads, so turning the nicoise into a tasting plate for their meal worked wonders. Everything was cooked the same as the adult dish, except I coated the tuna in sesame seeds to give it a yummy crunchy crust and omitted the capers.