Nicoise salad with tuna
8 servings
20 minutes
Nicoise salad is a French gastronomic creation that originated in sunny Nice. Its unique taste is a harmony of fresh crunchy vegetables, the spiciness of anchovies, and the rich aroma of tuna. The brightness of the composition is complemented by tender pieces of potato and blanched beans, while a refreshing sauce with lemon juice and olive oil adds sophistication. Nicoise is not just a salad but a full dish that can be served at a dinner party or as a light yet nutritious lunch. Its popularity extends far beyond France, captivating the hearts of gourmets worldwide. This salad pairs wonderfully with a glass of white wine and will be a true star on your table.
1
Wash and dry the lettuce leaves. Boil the eggs, peel them, and carefully cut into wedges.
- Green salad leaves: 1 bunch
- Chicken egg: 4 pieces
2
Clean and rinse the beans. Blanch in lightly salted water for 3-4 minutes. Drain in a colander, rinse with cold water, and set aside. Boil the potatoes and slice them into rounds, and cut the tomatoes into thin wedges.
- Green beans: 250 g
- Potato: 4 pieces
- Tomatoes: 4 pieces
3
Cut the tuna fillet into slices about 1 cm thick, then into smaller pieces. Season the fish with salt and pepper, and fry in olive oil over medium heat for about 2 minutes. Chop the anchovies finely.
- Tuna fillet (loin): 500 g
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 2 tablespoons
- Anchovies: 60 g
4
Preparing the sauce. Mix 2 tbsp lemon juice, 2 tbsp olive oil, salt and black pepper to taste.
- Lemon juice: 2 tablespoons
- Olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
5
Arrange the lettuce leaves on serving plates, beautifully place the other components on top. Drizzle the prepared salad with sauce. Garnish with olives.
- Green salad leaves: 1 bunch
- Pitted black olives: 1 jar
