This super posh salad nicoise features fresh seared tuna steak and duck eggs giving an extra posh element to a traditional and delicious salad.
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For the vinaigrette
1 1/2 tablespoons red wine vinegar
6 tablespoons olive oil
salt and freshly ground black pepper, to taste
For the salad
1 tablespoon olive oil
2 fresh tuna steaks (about 2.5cm thick)
salt and pepper, to taste
4 little gem lettuces
1 small red onion, sliced
12 pitted black olives
1 small green pepper, seeded and thinly sliced
1 small red pepper, seeded and thinly sliced
3 ripe tomatoes, quartered
3 hard boiled duck eggs, peeled and halved
6 anchovy fillets
a few sprigs fresh parsley, chopped
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Method Prep:15min › Ready in:15min
For the vinaigrette:
Combine all vinaigrette ingredients and whisk well.
For the salad:
In a frying pan over a medium heat, warm the oil then add the tuna steaks and season well with salt and pepper. Fry for 6 minutes on each side, resulting in a medium cooked tuna steak. Cook for a few minutes longer for well done. Remove from the heat and allow to rest for 5 minutes before slicing.
Pull apart the lettuces and arrange the lettuce leaves in a circular pattern on a serving plate. Add the sliced tuna, then the onions, olives and sliced peppers. Arrange the duck egg halves in a symmetrical pattern around the edge of the salad, then do the same with the tomatoes. Make a 'star' in the centre of the salad with the anchovies.
Drizzle the salad with the vinaigrette right before serving. Sprinkle with parsley.