Niçoise salad with tuna
Prep Time
Cooking Mode
15 mL (1 tbsp.) tbsp. red onion, grated
1 clove garlic
1 large handful basil leaves, finely chopped
2 mL (½ tsp.) tsp salt (or more, to taste)
1 mL (¼ tsp.) tsp freshly ground pepper
30 mL (2 tbsp.) tbsp. red wine vinegar
5 mL (1 tsp.) tsp Dijon mustard
175 mL (¾ cup) cup olive oil
15 mL (1 tbsp.) tbsp. salt
350 g (¾ lb) lb small new potatoes
250 g (½ lb) lb green beans, trimmed and halved diagonally
250 g (½ lb) lb cherry tomatoes, halved
20 Kalamata olives, pitted
To taste red onion, thin slices (optional)
4 tuna steaks
160 g (5.7 oz) oz tuna steaks
1 tuna steaks
15-30 mL of Tbsp olive oil
2 hardboiled eggs, cut into quarters
15 mL (1 tbsp.) tbsp. red onion, grated
1 clove garlic
1 large handful basil leaves, finely chopped
2 mL (½ tsp.) tsp salt (or more, to taste)
1 mL (¼ tsp.) tsp freshly ground pepper
30 mL (2 tbsp.) tbsp. red wine vinegar
5 mL (1 tsp.) tsp Dijon mustard
175 mL (¾ cup) cup olive oil
15 mL (1 tbsp.) tbsp. salt
350 g (¾ lb) lb small new potatoes
250 g (½ lb) lb green beans, trimmed and halved diagonally
250 g (½ lb) lb cherry tomatoes, halved
20 Kalamata olives, pitted
To taste red onion, thin slices (optional)
4 tuna steaks
160 g (5.7 oz) oz tuna steaks
1 tuna steaks
15-30 mL of Tbsp olive oil
2 hardboiled eggs, cut into quarters
Directions
1Place onion, garlic, basil leaves, salt, and pepper in a Mason jar. Mix well.
2Add vinegar and marinate for 15 minutes. Add mustard and oil, secure lid and shake well. Set aside.
3Fill a medium saucepan with cold water. Add salt, and cook potatoes for 12 to 15 minutes depending on their size. Remove cooked potatoes with a skimmer and cut them in half. Drizzle with a bit of vinaigrette and set aside.
4Bring water back to a boil and cook the beans for about 4 minutes. Strain and immerse in cold water for 1 minute to stop the cooking process.
5In a large bowl, add the tomatoes, olives, potatoes, beans and sliced red onion (if desired). Drizzle with as much vinaigrette as needed and mix gently. Taste and adjust seasoning. Set aside.
6Generously salt tuna steaks on both sides, then sprinkle with ground pepper.
7Heat a skillet on high. Add a drizzle of olive oil and sear steaks for 2 or 3 minutes on both sides.
8Remove from heat and allow to sit for 4 minutes.
9Serve the salad onto four plates. Top each plate with a tuna steak and several hardboiled egg quarters. Drizzle a little vinaigrette on top if desired.
10Cook more beans or potatoes and use the rest of the vinaigrette to make salad topped with canned salmon or sardines for lunch.
Tips
1
TIP: Cooking hardboiled eggs: Put the eggs in a medium-size saucepan, cover with cold water and add salt. Bring to a boil, turn off the heat, cover and let sit for 10 minutes. Remove the eggs, run them under cold water for a few minutes then peel them under cold water.
Disclaimer
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Personal Note
Personal Note