Nicoise salad with fresh tuna, capers and anchovies

6 servings

40 minutes

Nicoise salad is one of the classic representatives of French cuisine, originating from sunny Nice. Its history dates back to when local fishermen used available fresh ingredients to create a hearty and nutritious dish. Nicoise with tuna, capers, and anchovies is a harmonious combination of tender baked tuna, tangy anchovies, salty capers, and crunchy vegetables, complemented by a fragrant mustard-garlic dressing. It has a rich flavor where the freshness of greens intertwines with the richness of seafood and the softness of potatoes. An ideal option for a summer lunch, picnic or light dinner, this salad embodies the spirit of Mediterranean cuisine, offering vibrant flavors and aesthetic pleasure.

Energy value per serving

• Calories: 787.3
• Proteins: 76.9g
• Fats: 43.3g
• Carbohydrates: 21.9g

Ingredients

• New potatoes: 8 pc
• Olive oil: 130 ml
• Tuna fillet: 400 g
• Green beans: 180 g
• Garlic: 1 clove
• Dijon mustard: 1 tsp
• White wine vinegar: 2 tbsp
• Lettuce leaves: 50 pc
• Cherry tomatoes: 12 pc
• Olives: 90 g
• Capers: 2 tbsp
• Anchovy fillet: 8 pc
• Chicken egg: 2 pc
• Lemon: 1 pc

Cooking steps

1. Boil the potatoes in salted boiling water for about 10 minutes until soft. Drain the water, cut into small pieces, and transfer to a bowl.

   Required ingredients:

   • New potatoes: 8 pieces

2. Trim the ends of the beans and cut them into small pieces. Boil in salted boiling water for about 3 minutes, drain, and rinse under cold water. Add to the potatoes.

   Required ingredients:

   • Green beans: 180 g

3. Heat olive oil in a pan over high heat. Cut the fish into small cubes and fry in the oil for about 3 minutes until golden brown. Transfer to the vegetables.

   Required ingredients:

   • Olive oil: 130 ml
   • Tuna fillet: 400 g

4. Boil the eggs hard. Drain the water, immerse in cold water for a while. Peel and cut into small pieces.

   Required ingredients:

   • Chicken egg: 2 pieces

5. Mix the crushed garlic, mustard, and vinegar, then add the remaining olive oil while constantly stirring. Add salt.

   Required ingredients:

   • Garlic: 1 clove
   • Dijon mustard: 1 teaspoon
   • White wine vinegar: 2 tablespoons
   • Olive oil: 130 ml

6. Place lettuce leaves at the bottom of the salad bowl. Top with prepared salad, olives, halved tomatoes, and capers. Drizzle with dressing and garnish with pieces of eggs and anchovies. Squeeze lemon juice on top.

   Required ingredients:

   • Lettuce leaves: 50 pieces
   • Cherry tomatoes: 12 pieces
   • Olives: 90 g
   • Capers: 2 tablespoons
   • Chicken egg: 2 pieces
   • Anchovy fillet: 8 pieces
   • Lemon: 1 piece