Plentiful-Potato Tuna Niçoise
A vibrant and refreshing Niçoise salad featuring tender baby new potatoes, crisp green beans, succulent tuna, soft-boiled eggs, and a tangy dressing.
Ingredients
Main Ingredients
- 800 g baby new potatoes
- 325 g green beans, trimmed
- 4 pieces eggs, brought to room temperature
- 200 g cherry tomatoes, halved
- 100 g jar anchovy fillets, drained
- 75 g pitted black olives, sliced or halved
- 2 tablespoons baby capers, drained
- 1 tablespoon wholegrain mustard Can substitute with Dijon mustard
- 2 tablespoons red wine vinegar
- 1 small clove garlic, crushed or finely mashed
- 4 steaks fresh tuna Sushi-grade recommended
- A little quantity olive oil, for the tuna
- 4 tablespoons extra virgin olive oil
- Sea salt, to taste Used to season water for boiling
- Black pepper, to taste
Instructions
Preparation
- Boil the potatoes in salted water for 10 to 12 minutes, until tender. Drain and set aside.
- In another pan, cook the green beans in boiling salted water for about 4 minutes, until just tender but still slightly crisp. Drain.
- Soft-boil the eggs for about 5½ minutes, then cool them under cold water. Peel and cut in half lengthwise.
- In a small bowl or jug, whisk together the olive oil, mustard, vinegar, garlic, salt, and pepper to make the dressing.
- Place the potatoes in a large serving bowl, then add the green beans, tomatoes, anchovies, olives, and capers. Pour over the dressing and toss gently to coat.
Cooking
- Heat a ridged grill pan over high heat. Lightly coat the tuna steaks with olive oil, season them, and sear for about 1 minute per side, or a little longer if thick. The outside should be marked and cooked, while the center stays pink.
- Slice the tuna into thick pieces and place over the salad. Arrange the egg halves on top, then serve immediately.
Notes
Best enjoyed fresh, store separate ingredients in airtight containers if needed. Leftovers can be reheated gently. Consider adding fresh herbs for personalization.