Mediterranean Seared Tuna Salad — Salade Niçoise
The Côte d'Azur classic, seared tuna, boiled egg, new potatoes, haricots verts, olives and tomatoes in a vibrant anchovy vinaigrette.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve potatoes and trim haricots verts. Slice cucumber, bell pepper; thinly slice red onion. Cut tomatoes into wedges. Tear lettuce and basil. Pound 4 anchovies with salt and garlic to paste. Whisk in mustard, vinegar, lemon juice, stream in olive oil until emulsified, season with pepper. Pat tuna dry, season both sides with salt and pepper.
Boil
Heat salted water in a pot over high heat. Add potatoes, simmer 12-14 minutes until fork-tender. While potatoes cook, add eggs to same water, simmer 8 minutes. Transfer eggs to iced water, peel, halve. Drop haricots verts in, blanch 3 minutes until bright and just tender, refresh in iced water.
Sear
Heat 2 tsp olive oil in a heavy pan over high heat until smoking. Sear tuna 1 minute each side for rare centre. Rest on a board 2 minutes. Slice tuna across the grain into 1cm pieces.
Plate
Pile lettuce on two shallow plates. Arrange potatoes, haricots verts, tomatoes, cucumber, pepper, onion in separate piles on each plate. Lay tuna over lettuce, top with egg halves, scatter olives and remaining 4 anchovies. Drape dressing generously over, scatter basil, serve.
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