New twist tuna Nicoise salad

    Carb free, healthy, colourful and tasty version of this traditional salad, with a twist, for the time when you get your hands on the freshest piece of tuna at your fish market or fish monger.

    2 people made this

    Serves: 2 

    • salt and pepper to taste
    • lemon salt to taste (if available)
    • 1 pinch sweet paprika
    • 1 to 2 tablespoons crushed hazelnuts
    • 1 to 2 teaspoons nigella seeds
    • olive oil, for brushing
    • 1 tuna steak (freshest you can get)
    • 150g broccolini
    • 150g green beans
    • 2 small eggs
    • 1 handful Kalamata olives
    • Dressing
    • 1/2 teaspoon Vegeta® seasoning
    • 1 small clove garlic, crushed
    • 1 tablespoon lemon juice
    • 1 tablespoon lime juice
    • 2 tablespoons freshly squeezed orange juice
    • 2 small spring onions, finely chopped
    • 1 1/2 teaspoons wholegrain mustard
    • 2 tablespoons olive oil
    • 1 pinch red chilli flakes (optional)

    Prep:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Mix salt and pepper, lemon salt, paprika, crushed hazelnuts and nigella seeds (the latter can be replaced with black sesame seeds).
    2. Brush a little olive oil (or if you prefer, rapeseed oil or avocado oil) over your tuna steak. Coat tuna in the mixture of spices and nuts.
    3. Heat up a frying pan, and when particularly hot, sear the tuna steak on both sides. Once it is about 3mm "white-edged" (but still pink in the centre), take the tuna off the pan, let rest, and then slice thinly before adding to the salad.
    4. Parboil the green beans and the broccolini so that they are vivid green colour and still crisp to bite. Drain well.
    5. Boil the eggs, peel and cut in half once cooled; arrange with the beans, broccolini and the olives, add tuna in between (as per photo).
    6. For dressing: combine the Vegeta®, garlic, lemon, lime and orange juice, chopped spring onions, wholegrain mustard, olive oil and chilli flakes (if using), and mix well.
    7. Pour the dressing over the arranged salad on the serving plate.

    Cook's note

    Note: Traditional Nicoise salad uses anchovies, however, I find that these clash with the wonderfully fresh and delicate flavour of seared tuna so I omit them. Similarly, traditional salad involves red onion or the like, but I am not a fan thus I use spring onions in the dressing instead to counterbalance the flavours. I normally make mine on one big platter for parties if it is a buffet style arranged as in the photo.


    Vegeta® is an all-purpose seasoning made from vegetables and herbs, and is widely available in Eastern European shops.

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