Nicoise

Ingredients

• 400 g fresh tuna steaks

• 400 g new potatoes

• 200 g green beans
• 200 g cherry tomatoes

• 100 g black olives, pitted

• 100 g red onion
• 200 g cucumber

• 4 hard-boiled eggs

• 8 anchovy fillets

• 200 g mixed salad greens

For the dressing
• 60 ml olive oil

• 30 ml red wine vinegar
• 10 g Dijon mustard

• 5 g garlic, minced

• salt to taste

• black pepper to taste

Method

Boil new potatoes until tender, drain and let them cool before slicing into halves.

Blanch the green beans in boiling water for 2-3 minutes until tender-crisp, then transfer to an ice bath to cool.

Cook the tuna steaks on a grill or in a pan to desired doneness, then let it rest before slicing.

Hard boil the eggs, peel and cut into quarters.

Slice the cherry tomatoes, red onion, and cucumber.

For the dressing

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt and black pepper.

Assemble the salad

Arrange the mixed salad greens on a large serving platter.

Distribute the potatoes, green beans, cherry tomatoes, black olives, red onion, cucumber and anchovy fillets over the greens.

Place the tuna slices and quartered eggs on top.

Drizzle the dressing evenly over the salad.

Season with additional salt and pepper to taste.