Salade niçoise with griddled tuna

Salade niçoise with griddled tuna

By
From
James Martin's French Adventure
Serves
4
Photographer
Peter Cassidy

A bistro and café classic that just had to be in this book. While others do foam, tinsel and fairy dust, this is a proper plate of food.

Ingredients

Quantity Ingredient

For the dressing

Quantity Ingredient
100ml olive oil
1 tablespoon dijon mustard
50ml white wine vinegar
1 shallot, finely diced

For the salad

Quantity Ingredient
200g new potatoes, scrubbed
200g green or yellow beans, topped and tailed
2 cos lettuces, cut into quarters
200g baby red and yellow plum tomatoes, any larger ones cut in half
1/2 red onion, thinly sliced
100g black olives, pitted
50g capers, rinsed and drained
50g anchovies, diced
4 soft-boiled eggs, peeled

For the tuna

Quantity Ingredient
1 tablespoon olive oil
4 x 200g tuna steaks
sea salt
freshly ground black pepper

Method

  1. To make the dressing, whisk all the ingredients together in a bowl and set aside.
  2. For the salad, bring a large saucepan of water to the boil and cook the potatoes for 10–15 minutes until tender, then drain and cut in half. Blanch the beans for 5 minutes, then drain and immediately plunge into cold water to refresh. Drain well.
  3. Mix the potatoes, beans, lettuce, tomatoes, onion, olives, capers and anchovies together in a large bowl and coat in the dressing. Transfer the salad to a large serving bowl.
  4. For the tuna, heat a griddle pan until hot. Lightly oil the tuna steaks, season with salt and pepper and then cook for 1 minute on each side.
  5. Remove the tuna from the pan and allow to rest for 1 minute before breaking into chunks. Break the eggs in half and tuck into the salad, then top with the tuna and serve.
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