Preview

Niçoise salad with fresh tuna in tataki, garnished with vegetables and lemon juice vinaigrette |

Vegetables and Fruits, Salmon and tuna

We have revisited this classic recipe from Nice.

Note

Use the BBQ to sear the tuna, then cool it as per the recipe. The taste of the BBQ will add extra flavour to the salad.

Ingredients

Recipe for 4 portions

For the salad

200 Gr

Fingerling potatoes

100 Gr

Green beans

4 Unit(s)

Green onion

50 Gr

Anchovy

0.25 Cup(s)

Pitted kalamata olives

4 Unit(s)

Egg

2 Unit(s)

Italian tomatoes

1 Unit(s)

Boston lettuce

300 Gr

Fresh tuna

For the vinaigrette

4 Tbsp

Olive oil

1 Unit(s)

Lemon

1 Tsp

Sea salt flakes

Preparation time: 45 min

For the preparations

In a big pot, put the potatoes and cover the with cold water, bring it to boil and let it cook for 25 minutes. Check the cooking with a small knife, it must be soft Inside, strain it and let it cool down. Peel it and slice it. Remove the tops of the green beans, cut it in half. In a big pot of salty boiling water, blanche it for 5 minutes, strain it and refresh it. Remove the leaves of the lettuce, wash it and dry it. In a pot of boiling water, cook the eggs for 10 minutes, cool it down Under cold water. Peel it, and dice it in big pieces. Mince the green onions. Strain the anchovy. Dice the tomatoes in big cubes. Squeeze and strain the lemon juice.
For the salad

In a big bowl, put the lettuce, add all the ingredients except the anchovy. In a bowl, mix the olive oil, the lemon juice, the sea salt and a couple round of fresh black crack pepper. Pour the vinaigrette on the salad and finish by topping with the anchovy.
Tuna

Sear the tuna in a pan with canola oil for one minute on each side. Then set aside in the refrigerator.

Slice the tuna tataki, then place the pieces of tuna tataki on the salad.
On the plate

In the bottom of your soup plate or bowl, place a bed of dressed salad. Place all the garnishes that make up the Niçoise salad on top.