Salad Nicoise recipe

A wonderful summer salad!  This dish is also just as delicious with large flakes of tinned tuna! I used Tuna steaks  that were gifted to me by Bradley’s https://bradleysfish.com/ (they deliver throughout the UK) use the code Victoria-15 at check out for a 15% discount on all orders over £70.  

• Difficulty: Easy
• Cuisine: French

Ingredients

• 12 new potatoes (halved)
• 150 g green beans (trimmed)
• 1 red onion (peeled & finely sliced)
• 250 g cherry plum tomatoes (halved)
• 12 black olives
• 2 baby gem lettuces (torn)
• 10 basil leaves
• 4 eggs (hard boiled, peeled & quartered)
• 4 x 150 g tuna steaks
• 2 tbsp extra virgin olive oil
• sea salt & pepper (freshly ground)

For the dressing

• 150 ml extra virgin olive oil
• 2 tsp Dijon mustard
• 1 garlic clove (peeled & finely chopped)
• 3 tbsp white wine vinegar
• 1/2 lemon (juice only)
• 8 anchovy fillets (drained & chopped)
• 1 tbsp capers
• sea salt & pepper (freshly ground)

Instructions

1. Bring to the boil a pan of salted water and add the new potatoes, boil for 6 minutes. Add the beans and boil for a further 3-4 minutes until tender. Drain the vegetables and place in a bowl of iced water.
2. For the dressing, whisk together all the ingredients, season to taste.
3. Place the green beans, potatoes, onions, tomatoes, olives, lettuce and basil into a large bowl. Drizzle with the dressing and gently toss.
4. Divide the salad between 4 plates and then add the boiled eggs.
5. For the tuna steak, preheat a ridged griddle pan over a medium heat. Brush the tuna steaks with the oil and season. Sear the tuna for 1 ½ - 2 minutes on each side. The centres will be slightly pink.
6. Cut the tuna steak in half and arrange both halves on top of the salad. Enjoy!