Niçoise Salad

Niçoise Salad

Preparation time: 10 min

Cooking time: 50 min

Portions: 4 servings

Ingredients

4 tuna steaks of about 140 gr each
12 anchovy fillets
100 grams of Kalamata olive
10 baby potatoes
300 gr of green beans
2 eggs

Dressing:
1/2 cup of olive oil
2 tablespoons of red wine vinegar
1 tablespoon of Dijon mustard
1 tablespoon chopped garlic
Salt and pepper

Preparation

  1. Put the potatoes whole, or cut into large pieces, in a saucepan and cover with cold water. Bring to a boil. Add salt (about 1 teaspoon of salt per liter of water). Cover and lower the heat to keep boiling to a minimum. Whole, potatoes cook in 20 min, while cut, they do it in 10 to 15 min. Cool and peel the potatoes if desired.
  2. Put the beans in boiling salted water. Cook uncovered for 8 to 15 minutes depending on the size of your beans.
  3. Dip the eggs in the boiling water, put the lid and cook for 10 minutes over medium heat for a very hard egg. Cool and flake.
  4. Prepare the vinaigrette.
  5. Season the tuna with salt and pepper. Pan tuna for two minutes on each side in a well-oiled pan.
  6. Mix all the vegetables with the vinaigrette.
  7. Cut the tuna and distribute all the ingredients in the 4 plates.

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