Niçoise Salad With Fresh Tuna

Name: Niçoise Salad With Fresh Tuna
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
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; 1/2 small lemon; 2 tablespoons fresh herbs, finely chopped (parsley or tarragon or dill or coriander or combination); 2 garlic cloves, minced; 1/2 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

Submitted by CarolineOYum

"An updated version of a classic, tasty and healthy French salad. Great quality ingredients are important in this colourful protein-rich and nutrient-rich salad. Serve on a large flat platter for four people, accompanied by fresh bread, for a perfect summer lunch."

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Ready In:: 1hr
Ingredients:: 16
Serves:: 4

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
¹⁄₂ small lemon
2 tablespoons fresh herbs, finely chopped (parsley or tarragon or dill or coriander or combination)
2 garlic cloves, minced
¹⁄₂ 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

directions

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. Allow to cool and slice with a sharp knife.
At the same time hard-boil eggs at a very low simmer (about 15 minutes at sea-level, a little longer at higher altitudes.) Plunge into cold water. Peel and quarter.
Also at the same time boil potatoes (peeled or unpeeled, your choice) until soft and done. Cool and halve.
Also simultaneously steam/shallow-boil asparagus (or beans) for 2 - 4 minutes and then plunge into cold water to retain colour.
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.
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. Mix gently.
On a large flat platter arrange green leaves and top with dressed vegetables, egg quarters and seared tuna fillet slices.

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Reviews

Made this for our lunch today and what a delicious dish! I did cut the anchovies down to 2 and used spinach, iceberg lettece and some romaine for the greens, used the asparagus spears option and used both fresh parsley and some dill in the dressing otherwise I followed the instructions. Next time I might make a little more dressing but this is definately a keeper and going into my Favorites of 2012. Thank you for posting and I made this for My Three Chefs June 2012 tag game.

mama smurf