Seared Bluefin Tuna Salad Niçoise

Method

1 Place olive oil, red wine vinegar and Dijon mustard into a glass jar and shake.

2 Place eggs in a large saucepan and cover with water. Once water reaches a running boil, turn off the burner and let stand for 10-15 minutes. Strain the water from the saucepan then fill with cold water and allow to sit.

3 Peel and quarter potatoes, place in saucepan, then cover with water. Bring to the boil, then reduce heat and simmer for 12 minutes.

4 Heat a large cast-iron skillet over medium-high heat, then lightly coat the skillet with cooking spray.

5 Coat Dinko Southern Bluefin Tuna steaks with salt and pepper, then place tuna in the skillet. Sear tuna for 2 minutes on each side. Place to one side and allow to cool.

6 Remove eggs from water; peel and cut in half lengthwise.

7 Thinly slice tuna steaks across the grain.

8 In a large bowl, combine tomatoes, olives, mixed lettuce and potatoes. Mix gently.

9 Divide salad mix among four plates; top with tuna slices and eggs.

10 Drizzle with dressing and serve.