The BBC Good Food logo
Seared tuna & asparagus niçoise served on a large sharing plate

Seared tuna & asparagus niçoise

A star rating of 3 out of 5.2 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4

Source tuna from a good-quality fishmonger to make this stunning seared tuna & asparagus niçoise salad. It should be sashimi-grade so can be safely eaten raw

  • Gluten-free
Nutrition: Per serving


  • 300g small new potatoes, halved
  • 250g asparagus
  • 3 eggs
  • 1 tbsp olive oil
  • 200g thick-cut sashimi-grade tuna loin, or 2 tuna steaks
  • 3 large tomatoes, quartered
  • 50g pitted Kalamata olives, halved
  • 10 caper berries

For the dressing

  • 5 anchovy fillets
  • ½ small garlic clove, crushed
  • 70ml extra virgin olive oil
  • ½ lemon, juiced


  • STEP 1

    Cook the potatoes in a pan of boiling salted water for 12 mins, or until a cutlery knife can be easily inserted. Transfer to a bowl using a slotted spoon and leave to steam-dry. Add the asparagus to the pan and boil for 2 mins, then put in a bowl of ice-cold water and set aside.

  • STEP 2

    Bring another pan of water to the boil over a medium-high heat and cook the eggs for 7½ mins. Drain, then add the eggs to the bowl of water with the asparagus.

  • STEP 3

    For the dressing, bash the anchovies and garlic together using a pestle and mortar until you have a very smooth paste. Tip this into a bowl, then whisk in the extra virgin olive oil and lemon juice. Season.

  • STEP 4

    To sear the tuna, heat the olive oil in a large, non-stick frying pan over a medium-high heat and cook for 1-2 mins on each side, just until it has a slightly golden colour. Slice into thick pieces (it should still be pink in the middle), then peel and halve the eggs.

  • STEP 5

    Toss the potatoes, asparagus, tomatoes, olives, caper berries and dressing together on a large serving platter. Top with the eggs and tuna slices, then season well and serve.

Recipe from Good Food magazine, April 2022

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3 out of 5.2 ratings

Sponsored content