Salade niçoise with fresh tuna

Healthy Summer Light French Fish High-protein Quick

Eating healthily really doesn't have to be boring. This salade niçoise proves that with fresh ingredients and a great vinaigrette, you can put something on the table that 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 proper occasion, because this dish deserves a beautiful plate and a little extra attention.

x_ckl_recipe_markerSalade niçoise with fresh tuna Fresh tuna, crisp vegetables and a punchy mustard vinaigrette make this salade niçoise a healthy and flavourful meal. Perfect for a light lunch or a summery dinner. How do you make a salade niçoise with fresh tuna? Main course French 2 people 15 min 2 min 35 min

Cook the baby potatoes in lightly salted water for about 15 minutes until tender. Drain and leave to cool.
Blanch the green beans in boiling water for 3 minutes. Immediately rinse under cold water to keep them bright green and crisp.
Boil the eggs for 8 minutes for a firm but not dry yolk. Peel and cut into quarters.
Make the vinaigrette: whisk together 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. Mix well.
Pat the tuna steaks dry with kitchen paper and season with salt and pepper. Heat a griddle 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 centre can remain pink. Leave to rest briefly, then slice.
Arrange the lettuce over a large platter or deep plates. Scatter the potatoes, green beans, cherry tomatoes, olives, anchovies and eggs around it.
Lay 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 High-protein 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 Griddle pan or frying pan Saucepan Colander Mixing bowl Chopping board Chef's knife Large serving platter Serving dishes serving-dishes Salad bowls salad-bowl Ladle ladle Deep plates deep-plate Villeroy & Boch Salad bowl NewMoon - ø 29 cm Villeroy & Boch ["Saladeschaal"] Gluten-free cassava flour blinis with crème fraîche and smoked trout foodies-gluten-free-cassava-flour-blinis-with-creme-fraiche-and-smoked-trout Poke bowl with salmon foodies-poke-bowl-with-salmon Crispy air fryer shrimp with garlic-lime dip foodies-crispy-air-fryer-shrimp-with-garlic-lime-dip Healthy salmon with quinoa and roasted vegetables foodies-healthy-salmon-with-quinoa-and-roasted-vegetables

Recipe

Salade niçoise with fresh tuna

Fresh tuna, crisp vegetables and a punchy mustard vinaigrette make this salade niçoise a healthy and flavourful meal. Perfect for a light lunch or a summery dinner.

Course	Main course
Kitchen	French
Servings	2 people

Preparation time

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

Equipment

Griddle pan or frying pan
Saucepan
Colander
Mixing bowl
Chopping 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 do you make a salade niçoise with fresh tuna?

Cook the baby potatoes in lightly salted water for about 15 minutes until tender. Drain and leave to cool.
Blanch the green beans in boiling water for 3 minutes. Immediately rinse under cold water to keep them bright green and crisp.
Boil the eggs for 8 minutes for a firm but not dry yolk. Peel and cut into quarters.
Make the vinaigrette: whisk together 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. Mix well.
Pat the tuna steaks dry with kitchen paper and season with salt and pepper. Heat a griddle 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 centre can remain pink. Leave to rest briefly, then slice.
Arrange the lettuce over a large platter or deep plates. Scatter the potatoes, green beans, cherry tomatoes, olives, anchovies and eggs around it.
Lay the tuna slices on top and drizzle the vinaigrette over the whole salad. Garnish with fresh basil or parsley and serve immediately.

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A good griddle pan really makes all the difference with fresh tuna. High heat, minimal time and beautiful grill marks give you that restaurant feel at home. Choose a pan that heats quickly and evenly, and you'll get the very best out of your fish.

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