Tuna Niçoise - cooking recipe

Ingredients

3 tbsp butter
1/4 cup olive oil
14 oz potato, peeled and cubed
2 sprigs thyme
2 None tuna steaks (7 oz each)
4 None eggs, at room temperature
5 oz green beans, halved diagonally
1 medium red onion, thinly sliced
8 oz mixed baby tomatoes, quartered
4 None marinated artichoke hearts, halved
1/4 cup chopped flat-leaf parsley
2 tbsp basil leaves
None None Lemon wedges, to serve

Preparation

Melt butter and 1 tbsp of the oil in a large skillet on medium heat. Add potato and thyme; cook for 6 mins or until tender.
Preheat a grill pan on medium heat. Brush tuna with half the remaining oil. Cook for 1-2 mins each side for rare. Transfer to a plate. Let stand, loosely covered with foil, 5 mins, then cut into 3/4-inch cubes.
Place eggs in a medium saucepan and cover with water. Bring to a boil. Remove pan from heat. Let stand 8 mins; drain. Cool eggs under cold water. Peel and halve eggs.
Cook beans in boiling water for 1 min or until tender. Refresh under cold water.
Combine tuna, vegetables, remaining oil and herbs in a large bowl. Serve with egg and lemon wedges.