Seared albacore tuna, Nicoise salad & poached duck egg

Alex Standen

Alex Standen

23rd January 2011
Alex Standen

Seared albacore tuna, Nicoise salad & poached duck egg

a nice spring/summer salad using cornish albacore tuna recipe by Alex Standen, Resort Head Chef At THOPRE PARK


  • 150g Albacore Tuna Loin Steak
  • 10 French beans
  • 5 cherry tomatoes
  • 4 new potatoes
  • 10 kalamarta olives
  • 3 anchovy’s fillets
  • 20g cucumber
  • 1 duck egg
  • 50ml white wine vinegar
  • 2 pints water
  • 1 lemon
  • Olive oil
  • Sea salt & freshly ground white pepper


For the salad you need to cook the new potatoes and green beans and refresh in iced water, after this cut the bean into 3 pieces and cut the new potatoes into quarters. Cut the cherry tomatoes in half and the olives, half deseed the cucumber then cut in slices, put all this in a bowl with the anchovies.
Put a griddle pan on the stove; bring the water and vinegar to the boil. Season the tuna and put in the pan, cook on each side for 2 to 3 mins depending on thickness of the steak.
Whilst the tuna is cooking whisk the water and vinegar to create a whirlpool and gently break the egg into the middle - cook for 4 mins.
Drizzle a little olive oil onto the salad and then squeeze the juice of a ¼ of the lemon onto the salad, add a little salt and pepper.
To dress the plate put the salad into the middle of the plate, lay the tuna steak atop of the salad and the duck egg on top the tuna, finely grind a little pepper over the egg and drizzle on a little more olive oil.

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