Ultimate Salad Niçoise
Salad Nicoise with fresh tuna and anchovies is a traditional French Mediterranean dish.
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Fish
Cuisine: French
Servings: 4
Author: Sarah Trivuncic
- 400 g fresh tuna steaks
- olive oil to try and make dressing
- balsamic vinegar
- 2-4 hard boiled eggs (depending how much you want!
- 250 g new potatoes
- 1 tbsp capers
- 40 g anchovies
- 12 pitted black olives
- 2 big tomatoes sliced
- 1/2 red onion sliced into thin half moons
- 100 g green beans topped and tailed
- Seasoning
- fresh salad leaves
Heat the oil in a frying pan and fry the tuna steaks for around 3 minutes each side until cooked through. Remove from the pan and flake into pieces.
Meanwhile in separate pans boil the new potatoes until cooked and boil the eggs until they'll be just beyond a soft boil - admittedly I'm very bad at gauging this.
Lightly cook the beans in a third pan.
Drain the cooked potatoes and beans, peel the hard boiled eggs and cut into halves or quarters.
In a large bowl arrange all of the ingredients before drizzing with a mix of oil and balsamic vinegar beaten together. Grind with black pepper and serve preferably outdoors!