Salade Niçoise (Provençal Tuna Salad)

Recipes | Pan-Frying | Salads Serves 6 as an entrée Salade Niçoise (Provençal Tuna Salad)

This modern adaptation of the classical southern French salad replaces the more traditional canned Tuna with fresh … although the original Salade Niçoise didn’t contain any seafood, only vegetables. Kipfler or pink fir potatoes are ideal for this recipe.

Ingredients:

500g waxy potatoes, peeled
250g baby green beans, topped and tailed
600g Tuna steaks
Salt flakes and freshly ground black pepper, to taste
½ cup extra virgin olive oil
1½ tablespoons red wine vinegar
¾ teaspoon Dijon mustard
1 punnet grape or cherry tomatoes, halved
24 Ligurian olives
1 green oak lettuce, or other green leaves, torn
3 hardboiled eggs, quartered
12 Anchovy fillets, halved lengthways (see notes)
 

Method:

Cut potatoes into bite-sized pieces and steam for 5 minutes, add beans and continue steaming for a further 4-5 minutes, until cooked through.

Meanwhile, season Tuna well with salt and pepper. Heat a non-stick frying pan over a medium heat, add a little of the oil and cook Tuna, covered, for 2-4 minutes, depending on thickness, then turn over and continue cooking, uncovered, until flesh flakes easily when tested with a fork, about 2-3 minutes.

Whisk vinegar, mustard, salt, pepper and remaining oil together, or shake in a screw-top jar.  

Place potatoes, beans, tomatoes and olives into a bowl. Break Tuna into large chunks and add to the bowl. Add dressing and toss gently to combine.

Line a large platter or individual plates with torn lettuce leaves. Spoon salad onto the leaves and garnish with eggs and anchovies.
 

Notes:

If available, use Ortiz brand Anchovy fillets as they have a much better flavour and are less salty.

Alternative species:

Albacore, Bonito.

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