SALAD NICOISE WITH SEARED TUNA

Steps:

• Clean up the piece of tuna by removing all blood lines.
• Cut the piece of tuna into 4 evenly sized pieces.
• Coat all sides of the tuna slices with the ground lemon myrtle.
• Set aside in the fridge for 20 minutes.
• Cut potatoes in quarters and peel each quarter (called "turning" potatoes).
• Place turned potatoes, chicken stock and butter into a large pot and bring to the boil.
• Reduce heat and simmer covered until al dente - approximately 15 minutes.
• Remove the pot from heat and set aside.
• Heat 2 tablespoons olive oil in a frying pan over medium heat.
• Once hot, add the tuna and sear on each side for 30 seconds.
• Remove the seared tuna from the frying pan and set aside to rest - approximately 5 minutes.
• Slice the tuna pieces into 1.5 centimetre slices.
• To assemble the salad, arrange the tuna slices, potato quarters, egg halves and all the vegetables around a plate. Garnish with micro herbs.