Salade niçoise with fresh tuna

Salade niçoise with fresh tuna

By
From
Recipes for a Great Life
Serves
2
Photographer
Greg Elms

This popular salad makes a lovely summer meal. The tuna is cooked at a low temperature to keep it moist. Use canned tuna if fresh tuna is unavailable.

Ingredients

Quantity Ingredient
2 x 120g tuna steaks, about 2 cm thick
1 tablespoon olive oil
salt
freshly ground black pepper
2 small potatoes, unpeeled
100g green beans
6 butter lettuce leaves
1/4 red capsicum, seeded and finely sliced
6 cherry tomatoes, halved
1 hard-boiled egg, halved
8 black olives, pitted
4 anchovy fillets
10 red onion rings, very thinly sliced
3 chives, cut or snipped very small, to serve

Dressing

Quantity Ingredient
6 basil leaves
1/2 lemon, juiced
1 teaspoon red wine vinegar
2 tablespoons extra-virgin olive oil
1/2 garlic clove

Method

  1. Preheat the oven to 80°C and line an oven tray with baking paper.
  2. Brush the tuna steaks with olive oil and season with salt and pepper. Place on the prepared oven tray and bake for 15 minutes. Remove from oven and set aside to cool, then break into small pieces.
  3. Meanwhile, boil the potatoes for 15–20 minutes, or until tender. Cool the potatoes in cold water, then drain, peel and slice them.
  4. Boil the beans for 5 minutes, or until cooked to your liking. Cool the beans in cold water then drain thoroughly.
  5. To serve, arrange the butter lettuce leaves on 2 plates. Top with a few beans, potato slices, capsicum and cherry tomatoes. Arrange the tuna on top and garnish with the hard-boiled egg, olives, anchovy fillets and onion rings.
  6. To make the dressing, whisk all the dressing ingredients together. Drizzle over the salad and serve sprinkled with snipped chives.
Tags:
Gabriel
Gate
Recipes for a Great life
health
diet
low-fat
low fat
healthy
nutritional
weightloss
simple
easy
fast
quick
weeknight
midweek
mid-week
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