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Home Salade niçoise met verse tonijn

Healthy Summer Light French Fish Protein-rich Quick

Healthy eating doesn't have to be boring. This salade niçoise proves that with fresh ingredients and a good vinaigrette you can serve something everyone will love. The combination of fresh tuna, crisp green beans, tender little potatoes and a classic mustard vinaigrette is simply unbeatable. Make it a moment to enjoy, because this dish deserves a nice plate and a little extra attention.

x_ckl_recipe_markerSalade niçoise met verse tonijn Fresh tuna, crunchy vegetables and a zesty mustard vinaigrette make this salade niçoise a healthy and tasty meal. Perfect for a light lunch or a summer dinner. How to make a salade niçoise with fresh tuna? Hoofdgerecht Frans 2 personen 15 min 2 min 35 min

Boil the small potatoes in lightly salted water for about 15 minutes until tender. Drain and let cool.
Blanch the green beans for 3 minutes in boiling water. Rinse immediately with cold water to keep them bright green and crisp.
Cook the eggs for 8 minutes for a firm but not dry yolk. Peel and quarter them.
Make the vinaigrette: mix 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, a pinch of salt and freshly ground pepper in a bowl or small jar. Stir well.
Pat the tuna steaks dry with paper towels and season with salt and pepper. Heat a grill pan or frying pan over high heat with a little olive oil.
Sear the tuna for 1.5 to 2 minutes per side. The outside should be cooked while the inside can remain pink. Let rest briefly, then slice.
Spread the salad leaves over a large platter or deep plates. Arrange the potatoes, green beans, cherry tomatoes, olives, anchovies and eggs around them.
Place the tuna slices on top and drizzle the vinaigrette over the whole salad. Garnish with fresh basil or parsley and serve immediately.

Healthy Summer Light French Fish Protein-rich Quick 2 fresh tuna steaks (approx. 150 g each) 300 g small waxy potatoes 150 g green beans 4 eggs 150 g cherry tomatoes, halved 80 g black olives 6 anchovy fillets 100 g mixed salad leaves 3 tbsp olive oil (extra virgin) 1 tbsp red wine vinegar 1 tsp Dijon mustard Salt and freshly ground pepper Fresh basil or parsley Grill pan or frying pan Pot Colander Mixing bowl Cutting board Chef's knife Large serving platter Serving dishes serving-dishes Salad bowls salad-bowl Ladle ladle Deep plates deep-plate KitchenAid Serving Spoon Classic Porcelain White Plastic 34cm - Ladle Dishwasher KitchenAid Opscheplepel Villeroy & Boch Bowl Perlemor Alga - ø 17 cm - 550 ml Villeroy & Boch ["Schaaltje"] Villeroy & Boch Salad bowl NewMoon - ø 29 cm Villeroy & Boch ["Saladeschaal"] Cookinglife Salad Bowl - Bamboo - ø 28 cm Cookinglife Saladeschaal Fresh salad with smoked chicken foodies-frisse-salade-met-gerookte-kip Klassieke Kartoffelsalat foodies-klassieke-kartoffelsalat Roasted vegetable couscous salad with pomegranate and feta foodies-geroosterde-groenten-couscous-salade-met-granaatappel-en-feta

Recipe

Salade niçoise met verse tonijn

Fresh tuna, crunchy vegetables and a zesty mustard vinaigrette make this salade niçoise a healthy and tasty meal. Perfect for a light lunch or a summer dinner.

Course	Hoofdgerecht
Kitchen	Frans
Servings	2 personen

Preparation time

Preparation time	15 min
Stiffen up min.	2 min
Total	35 min

Equipment

Grill pan or frying pan
Pot
Colander
Mixing bowl
Cutting board
Chef's knife
Large serving platter

Ingredients

2 fresh tuna steaks (approx. 150 g each)
300 g small waxy potatoes
150 g green beans
4 eggs
150 g cherry tomatoes, halved
80 g black olives
6 anchovy fillets
100 g mixed salad leaves
3 tbsp olive oil (extra virgin)
1 tbsp red wine vinegar
1 tsp Dijon mustard
Salt and freshly ground pepper
Fresh basil or parsley

How to make a salade niçoise with fresh tuna?

Boil the small potatoes in lightly salted water for about 15 minutes until tender. Drain and let cool.
Blanch the green beans for 3 minutes in boiling water. Rinse immediately with cold water to keep them bright green and crisp.
Cook the eggs for 8 minutes for a firm but not dry yolk. Peel and quarter them.
Make the vinaigrette: mix 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, a pinch of salt and freshly ground pepper in a bowl or small jar. Stir well.
Pat the tuna steaks dry with paper towels and season with salt and pepper. Heat a grill pan or frying pan over high heat with a little olive oil.
Sear the tuna for 1.5 to 2 minutes per side. The outside should be cooked while the inside can remain pink. Let rest briefly, then slice.
Spread the salad leaves over a large platter or deep plates. Arrange the potatoes, green beans, cherry tomatoes, olives, anchovies and eggs around them.
Place the tuna slices on top and drizzle the vinaigrette over the whole salad. Garnish with fresh basil or parsley and serve immediately.

Cooking mode Prevents your screen from going to sleep

A good grill pan really makes a difference with fresh tuna. High heat, short cooking time and a nice grill mark give that restaurant feel at home. Choose a pan that heats quickly and evenly to get the best out of your fish.

Serve the salad on a large, attractive platter in the middle of the table so everyone can help themselves. Healthy food simply tastes better when you share it.

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