Nice with tuna
4 servings
15 minutes
Nicoise salad with tuna is a true gastronomic delight that combines the freshness of vegetables, the richness of tuna, and the tenderness of eggs. Inspired by Mediterranean cuisine, this salad surprises with a balance of flavors and textures: crunchy cucumbers, sweet tomatoes, spicy red onions, and tender beans harmonize with juicy tuna cooked to perfection. The olive oil dressing enhances the natural flavors of the ingredients while fresh lime adds a light tanginess. The dish's uniqueness lies in its nutritional value and versatility – it can serve as a light dinner or a vibrant treat at a dinner party. Each bite carries the summer mood and warmth of Greece, while the exquisite presentation with egg and parsley turns this salad into a culinary masterpiece.
1
Season the tuna with salt and pepper, and fry in vegetable oil for 20-30 seconds on each side until blue.
- Tuna: 350 g
- Salt: 4 g
- Ground black pepper: 4 g
- Vegetable oil: 30 ml
2
Cut the tomato into wedges, the cucumber into 1.5x1.5 cm cubes, the beans into 3 equal lengths, the red onion into feathers, and halve the olives and olives.
- Tomatoes: 150 g
- Cucumbers: 150 g
- Kenyan beans: 40 g
- Red onion: 60 g
- Olives: 80 g
- Olive oil: 80 ml
3
Boil chicken eggs for 5 minutes (the white should be cooked, the yolk runny).
- Chicken egg: 4 pieces
4
In a salad bowl, mix cucumber, tomato, olives, red onion, Kenyan beans, dress with olive oil, season with salt and pepper, mix everything, and mound on a plate for serving.
- Cucumbers: 150 g
- Tomatoes: 150 g
- Olives: 80 g
- Red onion: 60 g
- Kenyan beans: 40 g
- Olive oil: 80 ml
- Salt: 4 g
- Ground black pepper: 4 g
5
Garnish the salad with halved boiled egg, torn fried tuna, a sprig of parsley, and a slice of lime. Sprinkle fresh ground pepper on the egg yolk.
- Chicken egg: 4 pieces
- Tuna: 350 g
- Parsley: 4 g
- Lime: 30 g
- Ground black pepper: 4 g