🍽️ Classic Salade Niçoise with Tuna

Name: Classic Salade Niçoise with Tuna
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tuna steaks (à 2cm thick); native olive oil (extra, for brushing); 250 g green beans; 2 iceberg lettuce hearts (in leaves); 3 large hard-boiled eggs (quartered); 2 juicy vine tomatoes (in wedges); 50 g oil-packed anchovy fillets (drained); 50 g black olives; freshly picked basil (for garnishing); 125 ml garlic oil; 2 garlic cloves (,crushed); 3 tbsp white wine vinegar (or lemon juice); 1 tbsp Dijon mustard; 0.5 tsp sugar

685 kcal · 30 min · 4 servings

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Ingredients

2 tuna steaks (à 2cm thick)
native olive oil (extra, for brushing)
250 g green beans
2 iceberg lettuce hearts (in leaves)
3 large hard-boiled eggs (quartered)
2 juicy vine tomatoes (in wedges)
50 g oil-packed anchovy fillets (drained)
50 g black olives
freshly picked basil (for garnishing)
125 ml garlic oil
2 garlic cloves (,crushed)
3 tbsp white wine vinegar (or lemon juice)
1 tbsp Dijon mustard
0.5 tsp sugar

Instructions

1. Heat a grill pan over high heat.
2. Brush one side of the tuna steaks with oil.
3. Place the steaks in the hot pan with the oiled side down.
4. Sear the tuna for two minutes.
5. Turn the steaks and brush the now upward-facing side with oil.
6. Season the tuna with salt and pepper to taste.
7. Cook the tuna for two minutes if you prefer it rare, or up to four minutes for well-done.
8. Remove the tuna steaks from the pan and let them cool.
9. Bring water to a boil in a pot with salt.
10. Add the beans to the boiling water and cook for ten minutes until tender but firm.
11. Drain the beans and immediately transfer them to a large bowl.
12. Put all the dressing ingredients into a screw-top jar.
13. Shake the jar vigorously to mix the dressing.
14. Taste the dressing and adjust the seasoning if necessary.
15. Toss the beans with the dressing in the bowl.
16. Let the dressed beans cool down.
17. Line a large serving platter with the lettuce leaves.
18. Lift the beans from the bowl with a slotted spoon and place them on the lettuce leaves.
19. Reserve the leftover dressing liquid from the bowl.
20. Break the cooled tuna steaks into small pieces.
21. Scatter the tuna pieces over the beans in the center of the platter.
22. Arrange the egg quarters and tomato wedges around the edge of the platter.
23. Distribute the anchovy fillets evenly over the salad.
24. Sprinkle the olives and basil over the entire dish.
25. Drizzle the finished Salade Niçoise with the reserved dressing.
26. Serve the dish immediately.

Nutrition per serving

kcal: 685
Protein: 43 g · Fett/Fat: 48 g · Carbs: 12 g