Serves 4
Preparation time 8 minutes
Cooking time 15 minutes
500 g (1 lb) new potatoes, scrubbed
250 g (8 oz) fine French beans, topped and tailed
200 g (7 oz) tenderstem broccoli
4 fresh tuna steaks, about 175 g (6 oz) each
1 tablespoon olive oil 50 g (2 oz) toasted hazelnuts, roughly chopped
salt and pepper
Dressing
4 tablespoons hazelnut oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Cook the potatoes in a saucepan of lightly salted boiling water for 10–15 minutes (depending on the size of the potatoes) until just tender. Drain and leave to cool slightly.
Meanwhile cook the beans and broccoli in 2 separate pans of fresh lightly salted boiling water until tender, but still with a slight bite. The French beans will take 4–5 minutes and the broccoli about 3 minutes; be careful not to overcook. Drain the beans and broccoli as soon as they are ready, then tip immediately into ice-cold water to stop the cooking process. Drain again. Cut the cooled potatoes into quarters lengthways. Set aside.
Whisk together all the dressing ingredients in a small bowl (or put them in a screw-top jar with a tight-fitting lid and shake vigorously) and season.
Heat a griddle pan over a very high heat. Season the tuna steaks with salt and pepper, and rub with the olive oil. Carefully place in the pan and sear for 1 minute on each side (or longer if the steaks are thickly cut or you want your tuna cooked through, rather than pink).
Put the potatoes, beans and broccoli in a large bowl or serving dish. Add the dressing and toss through gently. Sprinkle with the hazelnuts and serve with the tuna.
For Asian green beans, to serve as an alternative accompaniment, mix together 1 tablespoon sesame oil, 2 teaspoons light soy sauce, 1 deseeded and finely chopped fresh red chilli, 1 teaspoon clear honey and 1 tablespoon chopped fresh coriander. Cook 500 g (1 lb) topped and tailed French beans in salted boiling water as above. Drain and, while warm, toss in the dressing.