Tuna Niçoise salad
- Preparation and cooking time
- Prep:
- Cook:
- Serves 4
Ingredients
- 4 fresh tuna steaks
- 1 tsp olive oil
- 4 eggs
- 12 baby potatoes, unpeeled
- 150g fine green beans
- 2 gem lettuces or similar crispy leaves
- 1 pack watercress
- 100g cherry tomatoes, halved
- 1 red onion, peeled and finely sliced
- 2 tbsps capers, drained and rinsed
- 2 tbsps black olives
- 12 fresh anchovy fillets
- 1 tbsp flat-leaf parsley
For the dressing
- 2 tbsps extra virgin olive oil
- 1 tsp Dijon mustard (optional)
- 1 tbsp lemon juice or red wine vinegar
- 1 tsp water
Method
- STEP 1
Boil the eggs for 6mins. Meanwhile, boil another small pan of water, add a pinch of salt and boil the potatoes for approx. 20mins. With 2mins to go add the green beans. Drain.
- STEP 2
Halve the potatoes, peel the eggs and cut into quarters. On four plates, arrange the watercress, lettuce, potatoes, beans, eggs, tomatoes, onion, capers, olives and anchovies as you like.
- STEP 3
Heat a griddle or frying pan to hot. Season and oil both sides of the tuna and griddle/fry on each side for 2mins, depending on the size (you need it pink inside, otherwise it’ll be like a piece of rubber!)
- STEP 4
Add seasoning to the dressing ingredients and whisk. Lay the tuna over the salad and then drizzle over the dressing. Add the chopped parsley and season with black pepper and a few flakes of sea salt.
