Tuna Nicoise Salad

Equipment :



  • To make the dressing/vinaigrette combine all the ingredients and whisk together until emulsified.
  • In a medium size saucepan add an inch of water and bring it to boil. Once the water is boiling add the egg straight from your fridge, cover it with a lid and let the egg boil for 7 minutes. With a slotted spoon or ladle, pull the eggs out of the pan and place them straight into an ice bath until cold. Remove from the ice water, peel them and cut in half, set aside.
  • In the same saucepan add more water, salt and bring it to boil. Once boiling, add the green bean and cook until just tender, 2 to 3 minutes. Using the slotted spoon remove the green beans and place them in the ice bath. Once cold, about 3 minutes, remove from ice water, pat dry and cut in half lengthwise, set aside.
  • Add the potatoes to the boiling water and simmer for approximately 10 to 12 minutes or until tender, but still firm. Remove potatoes from the boiling water and let cool at room temperature. Once cooled, cut them in half.
  • In a large saute pan over medium-high heat sear the tuna steaks for 1 to 2 minutes on each side. Let it cool off, slice and set aside.
  • In a large mixing bowl combine potatoes, green beans, olives, cherry tomatoes, watercress, and parsley. Season with salt, freshly ground black pepper and half of the dressing, toss gently to combine well and serve. Arrange hard boiled eggs, caper berries and sliced tuna on top.

Things to remember

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