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Fresh tuna nicoise
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Quick and easy French-inspired gluten-free salad ready in 30 minutes.
Ingredients:
  • 350g baby potatoes
  • 125g green beans, trimmed
  • 500g fresh tuna steak
  • 18.20 gm extra virgin olive oil
  • 4 ripe truss tomatoes, quartered
  • 50g nicoise or small black olives
  • 4 anchovies in oil, drained, chopped
  • 40.00 ml baby capers, drained, rinsed
  • 62.50 ml fresh basil leaves
  • 62.50 ml fresh continental parsley leaves
  • 80ml (1/3 cup) extra virgin olive oil
  • 20.00 ml red wine vinegar
Instructions:
  • 1. Start by submerging your potatoes in a saucepan of cold water, then bring the water to a boil. Allow the potatoes to cook for 12 minutes, adding in the beans for the last 5 minutes. Once done, drain the water and proceed to halve the potatoes.
  • Place the eggs in a saucepan of cold water and bring to a boil. Let them simmer for 7 minutes over medium heat. Transfer the eggs to a bowl of cold water to cool down, then peel and quarter them.
  • Drizzle the tuna with oil and season it. Sear the tuna in a hot non-stick pan for 2 minutes until cooked as desired. Place the tuna on a plate, let it rest for 2 minutes, then roughly chop it.
  • Combine potatoes, green beans, tuna, tomatoes, olives, anchovies, capers, and herbs in a bowl.
  • Prepare the dressing by whisking the ingredients in a bowl, season it, then mix it into the salad. Toss everything together and serve the salad with the egg on top.

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