Sensational Seared Tuna Salad Niçoise
Spring seems to be slowly but surely setting in where I live and for me that signals the time to start making slightly lighter, slightly more vibrant foods, especially as I have a bikini to fit into in a couple of weeks!
The Salad Niçoise is a French classic and, when made with a little love and care, it can be a true showstopper. Fresh tuna quickly seared on each side makes a huge difference to the decadence of the dish and good quality eggs with perfectly runny yolks up the game even more. However, the real secret to this dish is the dressing... sharp from the freshly squeezed lemon, smooth and rounded out by the oil and finished off with a little kick of heat from the mustard.
Sensational Seared Tuna Salad Niçoise
Serves 1
small handful spinach
1 cup french beans, blanched
4 cherry tomatoes, quartered
5cm cucumber, sliced
1 cup broccoli florets, blanched
½ tin of cannellini beans, drained and rinsed
2 soft boiled eggs, halved
1 fresh tuna steak
For the dressing:
1 tbsp olive oil
1 tsp Dijon mustard
juice of ½ lemon
freshly ground black pepper
sea salt
Arrange the salad ingredients (apart from the tuna) on a plate or in a shallow bowl. Heat a tablespoon of oil in a pan over a high heat until smoking slightly. Place the tuna carefully in the pan and sear for 30 seconds to a minute on each side. Remove from the pan and leave to rest for a minute.
Slice the tuna into long thing pieces and arrange on top of the salad. Whisk together all the dressing ingredients until well combined - be generous with the salt and pepper! Drizzle the dressing liberally over the salad and serve immediately.
The Salad Niçoise is a French classic and, when made with a little love and care, it can be a true showstopper. Fresh tuna quickly seared on each side makes a huge difference to the decadence of the dish and good quality eggs with perfectly runny yolks up the game even more. However, the real secret to this dish is the dressing... sharp from the freshly squeezed lemon, smooth and rounded out by the oil and finished off with a little kick of heat from the mustard.
Sensational Seared Tuna Salad Niçoise
Serves 1small handful spinach
1 cup french beans, blanched
4 cherry tomatoes, quartered
5cm cucumber, sliced
1 cup broccoli florets, blanched
½ tin of cannellini beans, drained and rinsed
2 soft boiled eggs, halved
1 fresh tuna steak
For the dressing:
1 tbsp olive oil
1 tsp Dijon mustard
juice of ½ lemon
freshly ground black pepper
sea salt
Arrange the salad ingredients (apart from the tuna) on a plate or in a shallow bowl. Heat a tablespoon of oil in a pan over a high heat until smoking slightly. Place the tuna carefully in the pan and sear for 30 seconds to a minute on each side. Remove from the pan and leave to rest for a minute.
Slice the tuna into long thing pieces and arrange on top of the salad. Whisk together all the dressing ingredients until well combined - be generous with the salt and pepper! Drizzle the dressing liberally over the salad and serve immediately.
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