Niçoise Salad

45 min · Medium · Serves 2

560 kcal per serving · 34g protein

The composed French Riviera classic — seared tuna, jammy egg, blanched haricots verts, baby potatoes, olives, anchovies, and tomato in neat sections.

Ingredients

• 150 g Sushi-grade tuna steak
• 150 g Baby potatoes
• 100 g Haricots verts (green beans)
• Egg × 2
• Cherry tomatoes × 8
• Niçoise olives × 12
• Anchovy fillets × 4
• Butter lettuce leaves × 4
• Lemon × 1
• 2 tbsp Extra-virgin olive oil
• 1 tsp Dijon mustard
• 1 pinch Salt
• 1 pinch Cracked black pepper

Method

1. Boil the potatoes

   

   Place baby potatoes in a pot of cold salted water, bring to a boil, then simmer until fork-tender — a fork slides in with no resistance — 15 minutes. Drain.

2. Boil the eggs

   

   Lower eggs into boiling water, cook 7 minutes for jammy yolks, then transfer to ice water. Peel and halve.

3. Blanch the beans

   

   Blanch the haricots verts — boil them briefly — in boiling salted water for 3 minutes, then shock them in ice water (plunge them straight in) to lock the color. Drain.

4. Pat tuna dry

   Pat tuna dry, season generously.

5. Heat a dry pan

   

   Heat a dry pan over high heat until very hot, sear tuna 60 seconds per side for rare — browned outside, still pink in the middle.

6. Rest, then slice

   Rest the tuna, then slice it into thick slices.

7. Make the dressing

   

   In a small bowl, whisk lemon juice, Dijon, salt, pepper, and olive oil into a vinaigrette — whisk until it looks blended and slightly thickened.

8. Arrange lettuce as a bed

   Arrange lettuce as a bed.

9. Group each ingredient

   

   Group each ingredient into its own section: tuna, potatoes, beans, halved eggs, tomatoes, olives.

10. Drape anchovies

    Drape anchovies over the tuna. Drizzle dressing.