Nicoise Salad With Fresh Tuna Recipe

Name: Nicoise Salad With Fresh Tuna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tuna fillets, fresh yellowfin tuna, sushi-quality, generous size; 6 free-range eggs; 12 baby potatoes; 18 asparagus spears, thin (or green beans, topped-and-tailed); 4 anchovy fillets, finely chopped; 4 tablespoons olive oil, extra virgin; 12 small lemon; 2 tablespoons fresh herbs, finely chopped (parsley or tarragon or dill or coriander or combination); 2 garlic cloves, minced; ½ teaspoon white pepper; 1 tablespoon soya sauce, Kikkoman; 12 small tomatoes, cherry, roma, baby tomatoes, halved; 2 shallots, finely sliced (small onions are fine); 1 sweet pepper, seeds removed and finely diced (yellow, orange, red, not green); 12 black olives, pitted and sliced; 200 g greens, a variety of green leaves such as baby spinach, rocket, watercress, romaine, iceberg, etc

Servings: persons

2 tuna fillets, fresh yellowfin tuna, sushi-quality, generous size
6 free-range eggs
12 baby potatoes
18 asparagus spears, thin (or green beans, topped-and-tailed)
4 anchovy fillets, finely chopped
4 tablespoons olive oil, extra virgin
12 small lemon
2 tablespoons fresh herbs, finely chopped (parsley or tarragon or dill or coriander or combination)
2 garlic cloves, minced
½ teaspoon white pepper
1 tablespoon soya sauce, Kikkoman
12 small tomatoes, cherry, roma, baby tomatoes, halved
2 shallots, finely sliced (small onions are fine)
1 sweet pepper, seeds removed and finely diced (yellow, orange, red, not green)
12 black olives, pitted and sliced
200 g greens, a variety of green leaves such as baby spinach, rocket, watercress, romaine, iceberg, etc

1
Rub tuna fillets with olive oil and sear very briefly in a hot pan on both sides until white on the outside, still pink on the inside.
2
Allow to cool and slice with a sharp knife.
3
At the same time hard-boil eggs at a very low simmer (about 15 minutes at sea-level, a little longer at higher altitudes.)
4
Plunge into cold water.
5
Peel and quarter.
6
Also at the same time boil potatoes (peeled or unpeeled, your choice) until soft and done.
7
Cool and halve.
8
Also simultaneously steam/shallow-boil asparagus (or beans) for 2 - 4 minutes and then plunge into cold water to retain colour.
9
Make dressing by mixing chopped anchovy fillets, olive oil, juice of half a lemon, some zest of lemon rind, herbs, minced garlic, white pepper and soya sauce.
10
Put halved potatoes, asparagus (or beans), halved small tomatoes, finely sliced shallots, sweet pepper and halved olives in a mixing bowl and pour dressing over.
11
Mix gently.
12
On a large flat platter arrange green leaves and top with dressed vegetables, egg quarters and seared tuna fillet slices.

905

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tuna fillets, fresh yellowfin tuna, sushi-quality, generous size, 6 free-range eggs, 12 baby potatoes, 18 asparagus spears, thin (or green beans, topped-and-tailed), and more.

Yes, Nicoise Salad With Fresh Tuna falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Nicoise Salad With Fresh Tuna

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