Salade Niçoise

🧂 Ingredients

• 300 g Potatoes
• 200 g Fresh green beans
• 4 Eggs
• 400 g Fresh tuna steak
• 4 Tomatoes
• 100 g Niçoise olives
• 8 Anchovy fillets
• 150 g Mixed salad greens
• 60 ml Extra virgin olive oil
• 15 ml Red wine vinegar
• 1 tsp Dijon mustard
• 1 clove Garlic
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Prepare the vegetables and eggs: Place the cut potatoes in a medium saucepan and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for about 15-20 minutes, or until fork-tender but not mushy. Meanwhile, bring a separate pot of water to a boil. Carefully lower the eggs into the boiling water and cook for 9-10 minutes for hard-boiled. While the potatoes and eggs cook, blanch the green beans: Bring a small pot of salted water to a boil. Add the trimmed green beans and cook for 3-4 minutes until crisp-tender. Immediately drain and plunge into ice water to stop the cooking and preserve their vibrant green color. Drain well. Once the potatoes are tender, drain them thoroughly. Peel the hard-boiled eggs and cut them into quarters.

   ⏱️ 25 minutes
2. 2

   Sear the tuna: Pat the tuna steak completely dry with paper towels. Season generously with salt and freshly ground black pepper on all sides. Heat 1 tablespoon (15ml) of olive oil in a non-stick skillet over medium-high heat until shimmering. Carefully place the tuna steak in the hot skillet. Sear for 1-2 minutes per side for rare, or 2-3 minutes per side for medium-rare. The goal is a beautifully seared crust with a cool, pink center. Remove from the skillet and let it rest for at least 5 minutes before slicing.

   ⏱️ 5 minutes
3. 3

   Prepare the vinaigrette: In a small bowl, whisk together the red wine vinegar, Dijon mustard, and optional minced garlic. Slowly drizzle in the remaining 45ml (3 tablespoons) of extra virgin olive oil while whisking continuously until emulsified. Season with salt and freshly ground black pepper to taste.

   ⏱️ 5 minutes
4. 4

   Assemble the salad: Spread the mixed salad greens evenly over a large platter or individual plates to form the base. Arrange the components artfully over the greens: place the potato pieces, blanched green beans, tomato wedges, halved or quartered hard-boiled eggs, Niçoise olives, and drained anchovy fillets. Slice the rested tuna steak against the grain into thick pieces and arrange them on top.

   ⏱️ 10 minutes
5. 5

   Dress and serve: Drizzle the prepared vinaigrette generously over the entire salad just before serving. Serve immediately.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For best results, serve all components at room temperature, not chilled.
• ✓While fresh tuna is preferred for searing, high-quality canned tuna (packed in oil) can be used as a traditional alternative. Drain it well.
• ✓The beauty of Salade Niçoise lies in its presentation. Arrange the ingredients in distinct sections rather than tossing them together.
• ✓Ensure your green beans are crisp-tender; they should have a slight bite.
• ✓Don't overcook the tuna; it should remain moist and tender inside.

🔄 Variations

• Add steamed or boiled new potatoes.
• Incorporate steamed or roasted artichoke hearts.
• Add thinly sliced red onion or shallots.
• Include capers for an extra briny kick.

🥗 Nutrition

Per serving