Fresh tuna steak and duck egg salad Nicoise

    15 min

    This super posh salad nicoise features fresh seared tuna steak and duck eggs giving an extra posh element to a traditional and delicious salad.

    1 person made this

    Serves: 6 

    • 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

    Prep:15min  ›  Ready in:15min 

      For the vinaigrette:

    1. Combine all vinaigrette ingredients and whisk well.
    2. For the salad:

    3. 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.
    4. 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.
    5. Drizzle the salad with the vinaigrette right before serving. Sprinkle with parsley.

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