Tuna niçoise salad

Tuna niçoise salad

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

Making your own dressing is the key to any good salad, and this classic is no exception. In France it’s sometimes just dressed with good olive oil, but this is my dressing recipe, which includes a jam-based marinade I picked up in Morocco that caramelizes the outside of the fish. The spices go with it really well.

Ingredients

Quantity Ingredient
200g new potatoes
200g french beans
4 eggs
1 garlic clove
4 anchovy fillets
2 egg yolks
1 tablespoon dijon mustard
1 lemon, juiced
200ml olive oil
50g apricot jam
1 teaspoon cumin seeds
1 teaspoon ground coriander
25ml vegetable oil
4 x 100g tuna steaks
4 little gem lettuces
100g cherry tomatoes
50g pitted black olives
sea salt
freshly ground black pepper

Method

  1. Halve the new potatoes, if large. Bring a pan of salted water to the boil, add the potatoes and cook for 12–15 minutes, until tender. Add the green beans to the pan for the last 3–4 minutes of cooking time. Drain and set aside.
  2. At the same time, place the eggs in another pan, bring to the boil and cook for 5 minutes. Drain, shell and cut in half.
  3. To make the dressing, crush the garlic. Place it in a small food processor along with the anchovies, egg yolks, mustard and lemon juice, and blitz until smooth. Slowly add the olive oil and season with salt and pepper.
  4. Whisk together the apricot jam, cumin, coriander and vegetable oil, and coat the tuna with it. Heat a griddle pan over a high heat, add the tuna and cook for 1–2 minutes on each side.
  5. While the tuna is cooking, quarter the little gem lettuce and halve the cherry tomatoes. Divide the cooked beans and potatoes, lettuce, tomatoes, olives and eggs among the plates. Top with tuna and drizzle the dressing over the top.
Tags:
James Martin
Saturday Kitchen
quick meals
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