Salade Niçoise (Provençal Tuna Salad)
Pan-Frying | Salads
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.
Serves 6 as an entrée
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)
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.
If available, use Ortiz brand anchovy fillets as they have a much better flavour and are less salty.
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