Tuna Nicoise

    35 minutes

    If you are looking for a fancy meal that is relatively easy to make then this is it. This Nicoise uses fresh tuna and has a few steps but the resulting salad with black olive dressing is as spectacular as it is delicious.

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    Serves: 4 

    • Vinaigrette
    • 100ml white wine vinegar
    • 50ml water
    • 1/2 clove garlic
    • 1 sprig tarragon
    • 1 tablespoon dijon mustard
    • 450ml extra virgin olive oil
    • 1 pinch salt and freshly ground black pepper, to taste
    • Black Olive Dressing
    • 100g black pitted olives
    • 1/2 clove garlic
    • 2 teaspoons capers
    • 1 dash olive oil
    • Niçoise Salad
    • 12 cherry tomatoes on vine
    • 1 dash olive oil
    • 1/2 clove garlic
    • 1 sprig rosemary
    • 1 pinch salt and freshly ground black pepper, to taste
    • 4 new potatoes
    • 100g green beans
    • 4 eggs
    • Peppered Tuna:
    • 2 very fresh tuna steaks
    • 1 pinch salt, to taste
    • 20g peppercorns, crushed
    • Presentation
    • 1 handful mixed salad leaves
    • 8 anchovy fillets, optional

    Preparation:30min  ›  Cook:5min  ›  Ready in:35min 

    1. Vinaigrette: Add white wine vinegar, water, 1/2 clove garlic and stem of fresh tarragon into saucepan and gently heat. Once it begins to boil remove from heat and stand for 20 minutes. Strain into a bowl discard tarragon and garlic then whisk in the mustard until well combined. Add in the olive oil and whisk add salt and freshly ground black pepper.
    2. Black Olive Dressing: Place olives, garlic and capers and a dash of olive oil in a processor and blend until smooth. Pour into a squeeze bottle and set aside.
    3. Niçoise Salad: Place the tomatoes into a frying pan and cover with oil. Add the garlic, rosemary, salt and freshly ground black pepper then slowly bring to a gentle simmer. Cook for 15 minutes or until the tomatoes are very tender then leave to cool in the oil.
    4. Boil the new potatoes for 10 minutes. Allow to cool then slice.
    5. Bring a pan of salted water to the boil and cook the green beans and eggs for 6-7 minutes so eggs are hard boiled and beans are tender. Drain and refresh in cold water then drain again. Add the green beans to the potatoes and toss with two tablespoons of the vinaigrette. Slice the egg into quarters.
    6. Peppered Tuna: Season the tuna with salt, roll in the cracked black pepper then drizzle with olive oil. Place on a hot griddle for 1 minute then flip over and cook for another 1 minute or until golden-brown all over but pink in the middle. Leave to rest for a few minutes then diagonally slice into strips.
    7. Presentation: Draw a circle around the plate with the black olive dressing. Add about 10 green beans in a line on centre of plate. Add 5 pieces of potato around edge of plate. Add tuna in-between potato add the egg and 4 cherry tomatoes in the same way add a small amount of mixed leaves in centre of plate and drizzle with vinaigrette.

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