Salade Niçoise

5 from 9 votes
Prep Time 40 minutes
Cook Time 50 minutes
Rest Time 3 hours
Total Time 4 hours 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 274 kcal


For the salad:

  • 750 g Fresh tuna
  • 1 Pc. Potato
  • 100 g Green Beans
  • 100 g Frize salad
  • 10 Pc. Cherry tomatoes
  • 10 Pc. Olives Kalamat
  • 1 Pc. Red snack peppers
  • 5 Pc. Quail eggs
  • 0,5 Pc. Lemon
  • 1 Pc. Clove of garlic
  • 1 tbsp Butter
  • 4 tbsp Olive oil
  • 2 tbsp Sesame oil
  • 1 tsp Dijon mustard
  • 1 pinch Sugar
  • Salt
  • Pepper

For the teriyaki sauce:

  • 140 ml Soy sauce
  • 70 ml Mirin (sweet rice wine)
  • 70 ml Sake
  • 2 tbsp Cane sugar
  • 2 tbsp Sesame oil
  • 1 Pc. Clove of garlic
  • 2 cm Fresh ginger


The teriyaki sauce:

  • Peel and chop the ginger and garlic. Heat the sesame oil in a pan and carefully sauté the ginger and garlic.
  • Add the sugar and melt while stirring constantly. Add soy sauce, mirin and sake and reduce over medium heat, stirring constantly. Then chill the teriyaki sauce for about 30-60 minutes.

The tuna:

  • Cut the tuna into about 5 evenly sized pieces, if possible cuboid. Put the shallot, garlic and ginger with the cooled teriyaki sauce in a bag and marinate in the refrigerator for at least 2 hours.

The potatoes:

  • Wash, peel and cut the potatoes into even thin slices. Place on a baking sheet, marinate with 2 tablespoons of olive oil, salt, pepper, thyme and rosemary.
  • Bake in a preheated oven (fan oven) at approx. 150 ° C for about 20-30 minutes until they are golden-brown.

The beans:

  • Cut the ends of the green beans and blanch the beans in a small saucepan with boiling, salted water for about 2-3 minutes, then rinse in a cold water bath.
  • Melt 1 tbsp butter in a pan, chop a clove of garlic, add and sweat lightly. Then add the beans and toss in them. Remove the pan from the heat and leave the beans in the warm pan.

The Salade Niçoise:

  • Leave the cherry tomatoes with the greens and peel them. To do this, cut crosswise, put in boiling water and leave there until the skin peels off. Rinse the tomatoes in cold water and then peel them.
  • Cook the quail eggs in boiling water for about 2-3 minutes, quench, peel and cut in half. Wash the snack peppers and cut into thin rings.
  • Remove the tuna from the teriyaki sauce, rinse briefly under clear water and dab with a paper towel. Heat 2-3 tablespoons of teriyaki sauce in a pan.
  • Put the tuna in the pan and fry for a few seconds on each side. The skin should be seared, but the inside should still be raw.
  • If necessary, dab off the tuna and roll in sesame seeds to form a sesame coat. Cut the tuna into slices about 5 mm thick.
  • Mix the juice of half a lemon with mustard and sugar, then add olive oil and work everything into a vinaigrette.
  • Wash the Frisée salad and mix it with most of the vinaigrette, set aside the rest (about 1 tbsp). Warm the beans again slightly.
  • Place the tuna slices in a fan shape on the plate and brush lightly with the vinaigrette. Spread the frisée salad in a semicircle around the tuna and place the warm beans on top.
  • Now drape 2 potato chips, 2 cherry tomatoes, 2 Kalamata olives and 2 half quail eggs around the salad. Mix the peppers briefly with any leftover vinaigrette, then add to the salad.


Serving: 100gCalories: 274kcalCarbohydrates: 4.9gProtein: 11.9gFat: 22.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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