Nicoise salad with fresh tuna and mustard dressing

8 servings

30 minutes

Nicoise salad with fresh tuna and mustard dressing is the embodiment of Provençal elegance. This classic French salad originates from sunny Nice and is renowned for its freshness and balanced flavors. Tender tuna, seared to a crust, pairs with vibrant vegetables, anchovies, and olives, creating a play of textures and hues. The mustard dressing adds a piquancy to the dish while potatoes and eggs provide tenderness. It can be enjoyed as a standalone dish or as part of a light dinner. The taste is harmonious: fresh vegetables combine with rich sea notes and zesty mustard to create a perfect symphony. Served in a mound at the center of the plate, this salad delights not only the palate but also impresses aesthetically.

Energy value per serving

• Calories: 586.1
• Proteins: 37.8g
• Fats: 36.6g
• Carbohydrates: 26.8g

Ingredients

• Wine vinegar: 50 ml
• Olive oil: 225 ml
• Dijon mustard: 30 ml
• Garlic: 1 clove
• Anchovies: 8 pc
• Beans: 450 g
• Tuna: 900 g
• Tomatoes: 8 pc
• Green pepper: 1 pc
• Sweet pepper: 1 pc
• Potato: 8 pc
• Chicken egg: 6 pc
• Parsley: 50 g
• Olives: 32 pc
• Salt: to taste
• Black peppercorns: to taste
• Ground black pepper: to taste

Cooking steps

1. For the dressing: mix mustard and vinegar in a small bowl. Whisk until creamy. Add olive oil. Add garlic, salt, and pepper. The dressing should be thick and fluffy.

   Required ingredients:

   • Dijon mustard: 30 ml
   • Wine vinegar: 50 ml
   • Olive oil: 225 ml
   • Garlic: 1 clove
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Soak the anchovy fillets in cold water for 5 minutes to remove excess salt and oil. Cut each into 4 pieces.

   Required ingredients:

   • Anchovies: 8 pieces

3. Sprinkle the tuna with olive oil and crushed black pepper. Grill the steaks until a crust forms (leaving the inside slightly undercooked). Drizzle with dressing and cut into 1 cm cubes.

   Required ingredients:

   • Tuna: 900 g
   • Olive oil: 225 ml
   • Black peppercorns:  to taste

4. Boil the beans for a few minutes until soft. Cool in ice water. Dry and cut each bean into 3 pieces. Also, boil the potatoes and eggs.

   Required ingredients:

   • Beans: 450 g
   • Potato: 8 pieces
   • Chicken egg: 6 pieces

5. Cut the tomatoes into large pieces. Add salt.

   Required ingredients:

   • Tomatoes: 8 pieces
   • Salt:  to taste

6. Cut green and red peppers into 3 pieces. Slice potatoes into 5 mm thick rounds and quarter each round. Also, chop the eggs. Place all ingredients in a large bowl and gently mix. Season with sauce and salt. Serve piled in the center of the plate.

   Required ingredients:

   • Green pepper: 1 piece
   • Sweet pepper: 1 piece
   • Potato: 8 pieces
   • Chicken egg: 6 pieces
   • Parsley: 50 g
   • Olives: 32 pieces
   • Salt:  to taste