Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Seared tuna and roasted potato salad with quail eggs

Salad 15 Mins Prep · 20 Mins Cook

Prepare the Spinneysfood Baby Potato Roasting Kit according to package instructions.
Trim and halve the French beans. Bring a medium-sized pot of salted water to a boil. Add the beans and cook for 3 minutes until tender yet crisp. Halfway through, gently add the quail eggs to the boiling water. Cook for 1½ minutes. Drain the beans and eggs from the hot water and immediately plunge them into a bowl of ice-cold water. Once cooled, drain and set aside.
Preheat a griddle pan or heavy frying pan over a high heat. Coat the tuna steaks with the olive oil and season lightly with the salt. Place the tuna in the hot pan and sear for 1-2 minutes on each side, depending on the thickness of the steaks. The tuna should be golden on the outside and rare in the centre. Remove from the pan and rest for 5 minutes, then slice thinly. Cover and refrigerate until ready to serve.
Finely chop the dill. In a small bowl, combine the aioli mayonnaise, yoghurt, apple cider vinegar, mustard and dill. Stir until smooth.
Crack the quail eggs, peel them carefully, and slice them in half.
Arrange the rocket leaves on a serving platter. Top with the roasted potatoes, French beans, halved quail eggs and sliced tuna. Serve with the dressing on the side or drizzle over the salad.