John Myers
Salade Nicoise with Fresh Tuna Steak
The perfect salade nicoise with fresh tuna steak recipe with a picture and simple step-by-step instructions.
- 1 Pc. Lettuce hearts, cleaned, washed and cut, spun dry
- 8 Pc. Cherry date tomatoes
- 4 Pc. Free range eggs
- 200 g Green beans fresh, cleaned ready to cook
- Salt
- 280 g Waxy potatoes, peeled and cut into cubes
- 12 tablespoon Extra virgin olive oil
- 25 g Kalamata olives, pitted, finely diced
- 0,5 Chopped garlic
- 3 tablespoon Bianco balsamic vinegar
- 1 tsp Mustard extra hot
- 2 Pc. Anchovies fillet in olive oil
- 2 Pc. Tuna steak a 150 gr.
- Black pepper from the mill
- Blanch the beans in plenty of salted water for 5-6 minutes, chill in the cold and allow to drain. Halve lengthways and place them side by side in the middle of the plates.
- Fry the tomatoes in a tablespoon of olive oil, add salt and set aside. Boil the eggs until they are waxy, quench briefly and peel them, cut in half. Fry the diced potatoes in two tablespoons of olive oil until golden brown, add salt and keep warm. Fry the steaks briefly on both sides in olive oil, remove and season with salt and pepper
- For the vinaigrette, finely grind the anchovies with a fork. Mix well with vinegar, diced olive, garlic, mustard and seven tablespoons of olive oil. Season to taste.
- Arrange: arrange the tomatoes, lettuce hearts, potato cubes and eggs nicely around the beans. Place the tuna steak on the beans and drizzle the entire salad with the vinaigrette. For two people as a main course.
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