Aegean Tuna & Green Bean Brunch Platter
A sun-drenched Greek-island niçoise brunch: seared tuna, jammy eggs, crisp green beans and oregano-lemon dressing.
Best for Lean protein and omega-3 in a bright, vegetable-forward brunch that stays low in added sugar
This is niçoise with a Greek accent — everything you want on a summer weekend table without a single fussy step. Lean tuna and jammy eggs carry the protein, crisp green beans and tomatoes keep it vegetable-forward, and a punchy oregano-lemon dressing ties it to the islands. Build it on one big platter and let people graze; it looks generous but stays honest.
Ingredients
- 400 g Fresh tuna steaks , about 2.5 cm thick, patted dry
- 300 g Green beans , fresh, trimmed
- 4 large eggs , large, at room temperature
- 3 ripe tomatoes , cut into wedges
- 1 Small red onion , halved and thinly sliced
- 60 g Kalamata olives , pitted
- 75 ml olive oil , divided
- 1 lemon , zest and juice
- 2 g dried oregano , preferably Greek
- 5 g Dijon mustard
- 1 garlic cloves , clove, finely grated
- 10 g flat-leaf parsley , roughly chopped (optional – can be omitted)
- 0 fine sea salt , to taste
- 4 seeded wholegrain bread , thick slices, to serve (optional – can be omitted)
Instructions
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1
Lower the room-temperature eggs into a pan of gently boiling water and cook for 7 minutes for jammy yolks, then transfer to a bowl of iced water. Once cool, peel and halve. Using the same boiling water, blanch the trimmed green beans for 3 minutes until bright green and just tender with a snap, then plunge into iced water to lock the color and drain well.
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2
Whisk together the lemon zest and juice, Dijon mustard, grated garlic, dried oregano and most of the olive oil into a glossy dressing. Season with salt and pepper and taste — it should be sharp and herby. Toss the drained green beans and sliced red onion in about a third of the dressing.
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3
Rub the tuna steaks with the remaining olive oil and season well. Heat a heavy skillet over high heat until just smoking, then sear the tuna for 90 seconds per side for a rosy medium-rare center, or a minute longer if you prefer it cooked through. Rest for 2 minutes, then slice against the grain into thick pieces.
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4
Arrange the dressed beans and onion, tomato wedges, olives and halved eggs across a large platter. Lay the sliced tuna over the top, spoon over the remaining dressing, scatter with parsley and a final grind of pepper, and serve with seeded wholegrain bread.