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Nicoise salad
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Prep Time:
15 minutes
15 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
25 minutes
25 minutes
Elevate the classic nicoise salad with fresh tuna.
Ingredients:
- 8 chat (small coliban) potatoes, quartered
- 200g green beans, topped, halved diagonally
- 4 (about 220g each, 2cm-thick) tuna steaks
- Salt & freshly ground black pepper
- 4.60 gm olive oil
- 2 anchovy fillets, drained on paper towel, finely chopped
- 1 garlic clove, crushed
- 17.70 gm Dijon mustard
- 60ml (1/4 cup) extra virgin olive oil
- 40.00 ml red wine vinegar
- 40.00 ml finely shredded fresh basil
- 4 ripe egg tomatoes, halved, thickly sliced
- 95g (1/2 cup) kalamata olives
- 2 red radishes, ends trimmed, washed, dried, halved, thinly sliced
- 40.00 ml drained capers
- 4 boiled eggs, peeled, quartered
- Crusty bread, to serve
Instructions:
- Boil the potatoes in a big pot of salted water for 8 minutes until almost tender. Add the beans and cook for an additional 2 minutes until crisp-tender. Rinse in cold water, then drain.
- Season the tuna generously with salt and pepper. Sear the tuna in hot olive oil for 2 minutes per side for a medium cook or according to your preference. Place the tuna on a plate, tent it with foil, and let it rest for 5 minutes before serving.
- Combine anchovy, garlic, and mustard in a mortar and pestle, gently pound until a paste forms. Mix in extra virgin olive oil, vinegar, and basil. Season to taste with salt and pepper.
- Cut the tuna into 2cm pieces, then combine it with potato, beans, tomato, olives, radish, and capers in a bowl. Portion into serving bowls, add a boiled egg on top, drizzle with anchovy dressing, and serve with bread.