Perfect salade Nicoise

    50 min

    Classic salad of fresh seared tuna, French beans and potatoes, with a sophisticated twist, perfect for a light lunch - or a summer picnic.

    2 people made this

    Serves: 4 

    • 225g (8oz) baby new potatoes, scrubbed
    • 225g (8oz) thin French beans, tails snipped
    • 2 tablespoons sunflower oil
    • 275g (10oz) sustainable tuna steak
    • 225g (8oz) cherry tomatoes
    • 16 quails eggs, hard boiled, peeled and halved
    • 8 anchovy fillets
    • 20 black olives
    • frilly leaves
    • For the dressing
    • 1 heaped teaspoon Grey Poupon® Dijon mustard
    • 1 tablespoon white wine vinegar
    • 4 tablespoons olive oil
    • salt and freshly ground black pepper
    • finely chopped fresh parsley

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. First cook the potatoes and beans separately in boiling salted water. Remove from pans, drain and cool. Heat oil in a pan and quickly sear tuna steaks for just about 1 minute each side. Reserve with potatoes and beans.
    2. Halve cherry tomatoes and place in a bowl with hard boiled quail’s eggs. Cut anchovy fillets into strips and add. Halve any large baby potatoes but add all others whole, with black olives and beans. Break tuna into chunks and add with a handful of frilly leaves.
    3. For the dressing, place Grey Poupon mustard in a bowl and whisk in white wine vinegar. Continue whisking in olive oil, then season with salt and freshly ground black pepper.
    4. Pour over salad and sprinkle with parsley, toss with clean hands and serve on individual plates.

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