Light Bites
French
FrenchTuna Nicoise Salad
The Provencal salad of tuna, eggs, beans and olives, built across three tiers. Basic uses tinned tuna and a quick dressing, Better adds new potatoes and a proper vinaigrette, and Ultimate seals fresh seared tuna with anchovy and caper dressing.
Gluten-free
Dairy-free
Nut-free
Ultimate version
Seared fresh tuna, jammy eggs and an anchovy-caper dressing over crisp leaves.
Per serving£6.75
Total cost£13.50
Time36 min
Ingredients for 2
- 250 g fresh tuna steaks
- 2 burford brown eggs
- 200 g Jersey Royal potatoes , halved
- 150 g French green beans , trimmed
- 150 g heritage cherry tomatoes , halved
- 50 g Niçoise olives
- flaky sea salt , to taste
- Dressing
- 4 anchovy fillets , chopped
- 1 tbsp capers , chopped
- 4 tbsp extra virgin olive oil
- 1 tbsp lemon juice
Method
- Boil the Jersey Royals for 12 minutes, adding the beans for the last 3 minutes; refresh the beans in cold water.
- Soft-boil the eggs for 6.5 minutes for a jammy yolk, then cool, peel and halve.
- Whisk the anchovies and capers into the oil and lemon juice to make the dressing.
- Rub the tuna with oil and sear in a smoking-hot pan for 1 minute each side, keeping it pink within; slice.
- Compose the potatoes, beans, tomatoes and olives, then lay the tuna and eggs on top.
- Spoon over the anchovy dressing, finish with flaky salt and serve.
Equipment
- griddle pan
- saucepan
The three ways, side by side
Budget
Tinned tuna, boiled egg and tinned beans with a squeeze of lemon.
Better
Tuna steak in oil, new potatoes, fresh beans and a Dijon vinaigrette.
Ultimate
Seared fresh tuna, jammy eggs and an anchovy-caper dressing over crisp leaves.
