Prep Time: 10 minutes
Cook Time: 12-15 minutes
250g salad potatoes, roughly chopped
4 x 120g tuna steaks
2 tsp. French’s® Classic Yellow® Mustard
finely grated zest and juice 1 lemon
2 tbsp. olive oil
1 tbsp. capers, rinsed and roughly chopped
200g mixed leaves
60g pitted olives (green or black)
half small red onion, sliced
50g sun blush tomatoes, roughly chopped
handful chopped flat leaf parsley
- Bring a pan of water to the boil, add the potatoes and cook for 12-15 minutes until tender. Drain and rinse in cold water. Set aside.
- Bring another pan of water to the boil, carefully add the eggs and simmer for 6 minutes. Drain and rinse under cold water until cool. Crack the shells and carefully peel. Set aside.
- Pat dry the tuna steaks. Mix together 1tsp of the French’s® Classic Yellow® Mustard with the lemon zest and juice and brush over the tuna. Heat 2 tsp olive in a heavy based pan or griddle pan and cook the steaks for 1 minute each side or to your liking. Remove to a board and slice or flake.
- Whisk together the remaining French’s® Classic Yellow® Mustard, oil and capers. To build the salad place the potatoes, leaves, olives, red onion and tomatoes in a large serving bowl. Halve the eggs and place on the salad with the tuna, drizzle over the dressing then sprinkle the parsley.