Tuna Niçoise Tarts

• 8 oz yellowfin tuna steaks
• 5 oz potatoes, unpeeled
• 4 oz green beans, thinly sliced
• 1 tbsp olive oil
• 2 tsp balsamic vinegar
• 1/2 tsp wholegrain mustard
• 3 None anchovy fillets, drained and finely chopped
• 1 tbsp baby capers, rinsed and finely chopped
• 2 tbsp finely grated Parmesan cheese
• 2 tbsp finely chopped fresh flat-leaf parsley
• 1 None beef tomato, seeded and finely diced
• 2 None hard-boiled eggs, peeled, whites finely diced, yolks mashed
• 36 None mini pastry shells

1. Coat tuna with no stick cooking spray. Heat medium skillet on high heat. Cook tuna for 45 seconds each side. Transfer tuna to a plate; cover.
2. Boil, steam or microwave potatoes until tender; drain. Boil, steam or microwave green beans until tender; drain.
3. Chop tuna, potatoes and beans into fine dice. Combine oil, vinegar, mustard, anchovies, capers, cheese and parsley in medium bowl. Add tuna, potatoes, beans, tomato and egg whites; mix gently.
4. Divide nicoise mixture into pastry shells. Sprinkle with egg yolk. Serve immediately.

potatoes, green beans, olive oil, balsamic vinegar, wholegrain mustard, anchovy, baby capers, parmesan cheese, parsley, beef tomato, eggs, pastry shells

Taken from recipes-plus.com/api/v2.0/recipes/37173 (may not work)