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Classic Nicoise Salad Recipe with Fresh Tuna

Tuna Nicoise salad

Shilpi & Etienne | between2kitchens
Crisp vegetables, boiled eggs, black olives, fresh or canned tuna and a mustard dressing, makes this filling Salad perfect for light lunches, picnics and barbecues.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Main Course, Salad
Cuisine French
Servings 4 people

Equipment

  • mixing bowls
  • whisk
  • cutting board
  • knife

Ingredients
 
 

for the nicoise salad

  • 300 grams tuna loin
  • 8 anchovies
  • 160 grams green beans
  • 4 medium size kipfler potatoes
  • 1 red onion
  • 1 cucumber
  • 4 vine tomatoes
  • 4 baby cos lettuce hearts
  • 50 grams black olives
  • 4 eggs

for the dressing

  • 3 tablespoon dijon mustard
  • 3 tablespoon chardonnay vinegar
  • 1 tablespoon lemon juice
  • 6 tablespoon olive oil
  • salt, pepper

Instructions
 

For the Tuna

  • Cut the tuna loin in two 150g steaks and season with salt and pepper
  • Heat the pan on a high flame, add olive oil and sear the tuna steaks on both sides for 2 minutes each. Set aside to rest.
  • Right before plating up the salad, cut the tuna into even slices

For the Eggs

  • Cook the eggs in boiling water for 6 minutes and shock in iced water or cold running water
  • Peel the eggs carefully and cut in half right before plating up.

For the Vegetables

  • Bring a pot of salted water to a boil and add the green beans. Cook for about 8-10 minutes and check the doneness. When the green beans are soft, cool them off in chilled or cold water.
  • Peel the kipfler potatoes and cook in salted water. Check if they are cooked by piercing a knife. Once done, drain the water and cool the potatoes before cutting into thick round slices.
  • Peel the cucumber, cut it lengthwise into two halves. Make sure to remove the seeds before slicing them into half moons.
  • Peel the onion and cut into thin rings.
  • Cut the tomatoes into wedges. Wash the cos salad thoroughly and trim the leaves.

For the Dressing

  • Combine 3 tablespoon Dijon mustard, 3 tablespoon chardonnay vinegar, 1 tablespoon lemon juice with 6 tablespoon olive oil and adjust seasoning with salt and pepper.

To plate up the Salad

  • Toss the leaves with some of the dressing and place on the bottom of a bowl. Season the green beans, potatoes, cucumber, tomatoes with the remaining dressing and place on top of the leaves.
  • Garnish the salad with olives, onion rings, anchovies and halved eggs before placing the sliced tuna on the top.
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