A composed Provençal salad of seared tuna, tender green beans, ripe tomatoes, briny olives, soft-boiled eggs, and anchovies dressed in a Dijon vinaigrette.
Ingredients
300g fresh tuna steaks
200g green beans, trimmed
4 eggs
250g ripe tomatoes, quartered
100g Niçoise olives
1 small red onion, thinly sliced
4 anchovy fillets
2 tbsp capers
4 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
Salt and pepper
Fresh basil leaves
Instructions
1Boil eggs for 7 min (soft-boiled), cool in ice water, peel and halve.
2Blanch green beans in salted boiling water for 3 min until crisp-tender. Plunge into ice water, drain.
3Season tuna with salt and pepper. Sear in a very hot pan for 1-2 min per side, leaving the centre pink. Slice.
4Whisk olive oil, vinegar, mustard, salt, and pepper into a vinaigrette.
5Arrange green beans, tomatoes, olives, onion, eggs, anchovies, and capers on a large platter. Top with sliced tuna.
6Drizzle vinaigrette over the salad. Scatter basil leaves. Serve immediately.
Did You Know?
Purists in Nice insist that authentic salade Niçoise must never contain cooked vegetables — everything should be raw, with only canned tuna, not seared.