Seared Tuna Niçoise with Kumara & Olive Tapenade

Name: Seared Tuna Niçoise with Kumara & Olive Tapenade
Cuisine: New Zealand
Ingredients: 800 g Tuna steaks (sashimi grade); 600 g Kumara (cubed); 300 g Green beans (blanched); 200 g Cherry tomatoes (halved); 100 g Black olives (pitted); 2 tbsp Capers; 4 Anchovy fillets; 6 tbsp Olive oil; from 2 lemons Lemon juice; small bunch Fresh basil

A recipe from New Zealand.

🇳🇿 New ZealandtunanicoisekumaraolivetapenadehighProteinseafoodfancyspecialheartHealthyantiInflammatorypanSeared

Seared Tuna Niçoise with Kumara & Olive Tapenade

Nutrition (per serving)

480Calories

48 gProtein

32 gCarbs

22 gFat

6 gSugar

1100 mgSalt

Ingredients

800 g Tuna steaks (sashimi grade)
600 g Kumara (cubed)
300 g Green beans (blanched)
200 g Cherry tomatoes (halved)
100 g Black olives (pitted)
2 tbsp Capers
4 Anchovy fillets
6 tbsp Olive oil
from 2 lemons Lemon juice
small bunch Fresh basil

Method

Roast kumara at 200°C 20–25 min until golden. Cool slightly.
For tapenade: blend olives, capers, anchovies, 4 tbsp oil, lemon juice and basil until smooth. Season.
Season tuna, sear in hot pan 1–2 min per side for rare. Rest 5 min, slice thinly.
Arrange kumara, beans, tomatoes and tuna on plates. Spoon tapenade over, drizzle with remaining oil and lemon. Garnish with basil – elegant NZ tuna Niçoise with kumara twist.