Salade Niçoise
This vibrant salad combines fresh tuna, crisp vegetables, and a zesty red wine vinaigrette for a deliciously satisfying meal. The tuna is marinated in a flavorful dressing before being grilled to perfection, adding a smoky char to the dish. Every bite is a burst of color and flavor, making it a perfect choice for a light and refreshing summer meal.
— Constant Cookbook
Ingredients
- 450g/1lb fresh tuna
- 8 new potatoes
- 4 plum
- 115g/4oz extra fine French beans
- 4 little gem lettuce
- 1 red onion
- 4 eggs, cooked for 6 minutes in boiling water from room temperature, halved
- 6 anchovy fillets cut lengthways into thin strips
- 16 pitted black olives
- 8 basil
- 105ml/7tbsp extra virgin olive oil
- 3 tbsp aged red wine vinegar
- 2 tbsp freshly chopped parsley
- 2 tbsp freshly snipped chives
- 2 garlic
- 1 tsp salt
- 1 tsp ground black pepper
Instructions
- To make the dressing or marinade whisk together the red wine vinegar, olive oil, parsley, chives, garlic, salt and pepper.
- Place the tuna in a shallow dish and pour over half of the dressing. Cover and chill for 1-2 hours to allow the fish to marinate. Toss in the marinade from time to time.
- Heat a ridged griddle pan on the hob or a hot barbecue for 5 minutes. Remove the tuna from the marinade. Cook the tuna steaks for 2-3 minutes on each side, depending on how rare you like your fish.
- Lay the lettuce leaves onto a large plate and add the lettuce, onion, tomatoes, potato, tuna, beans and anchovies. Drizzle over the remaining dressing then finish by adding the eggs, olives and ripped basil leaves.
Cook Time
30M
Prep Time
PT2H
Yield
Serves 4
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