Christopher: ‘No oily dressings are needed for this French classic, the soft yolk of the egg mixed with a good squeeze of lemon make for an unbeatable combo.’
This the salad for the people that don’t like salads. The combo of tuna steak, eggs and potatoes make this anything but a boring dish.
Niçoise salad gets its name from the city it originates from: Nice, in Southern France – with a name like that how could it not be lovely…
This French salad takes: 30 minutes
Two tuna steak (seasoned with salt and pepper)
A manly handful of pitted green olives
Eight new potatoes halved/quartered (whatever looks prettier)
Six leaves of little gem lettuce
Eight to ten cherry tomatoes
Red onion cut into small chunks
Half a cucumber diced
Trimmed green beans
Two cloves of garlic
A few slices of lemon to serve
1. Roast the tomatoes for 20 minutes with the garlic so that the skin starts to gently wrinkle. Remove from oven and leave to cool for 10 minutes
2. While roasting the tomatoes boil the potatoes in salted water for 10 minutes then leave to cool for a further 10
3. Cook the green beans in boiling water for 5 minutes and leave to cool
4. Place your eggs gently in a pan of boiling water and leave to soft boil for 6 minutes.
5. Whilst the eggs are cooking place the tuna steaks in a frying pan on medium-high heat with a drizzling of olive oil for 4 minutes, turning half way through. Once cooked leave to rest for a further 4 minutes
6. As soon as the eggs are cooked plunge them in ice cold water and peel away the shells
7. Layer the salad to a plate in the following order: Lettuce, green beans, cucumber, onion, tomatoes.
8. Place the tuna steaks on the salad and top it with the egg.
9. Season with salt and pepper to taste
10. Serve with a couple of slices of lemon for squeezing
11. Eat. 🙂
This dish serves:
Two people on a health kick.
If you made this recipe let us know in the comments below 🙂 We would love to hear any additions/changes you made?