A fresh and hot Seared Tuna Niçoise Salad. Served with fresh vegetables, baby potatoes and drizzled with a mustard vinaigrette.
- 1 whole big egg
- 100 grams New potatoes, halved
- 75 grams Sliced green beans
- Oil, as needed for cooking the tuna
- 4 oz tuna steak
- ½ cups Salad
- 25 grams Pitted black olives
- 5 whole Cherry tomatoes, halved
- 25 grams Red onion, thinly sliced
- FOR THE VINAIGRETTE:
- 1 tbsp Olive oil
- ½ teaspoon Dijon Mustard
- ½ teaspoon apple cider vinegar
Add the egg to a small saucepan of cold water. Bring to a boil and start timing once the water reaches boiling point. Cook for 5 minutes if you like very lightly set yolks (like me), or 7 minutes if you prefer a firmer yolks.
Once the egg is cooked, remove it from the pan with a slotted spoon and place it in a bowl of cold water. When it is sufficiently cooled, peel it and cut it into quarters.
Add potatoes to boiling water in saucepan. Set a timer for 7 minutes.
do it dressing. Combine olive oil, mustard and apple cider vinegar and whisk well.
After the potatoes have cooked for 7 minutes, add the green beans to the pot with the potatoes and continue boiling for another 5 minutes.
Heat a good drizzle of olive oil in a skillet or skillet. Once hot, add the tuna and cook 2-3 minutes on each side, depending on how rare you like the cooked tuna.
Once the potatoes and green beans are cooked, drain and transfer to a bowl with the lettuce, olives, cherry tomatoes and red onion. To pay dressing above and mix everything together.
Put the salad on a plate, slice the tuna and place it on top. Arrange the egg wedges around the salad. Serve!