Niçoise Salad with Fresh Tuna and Mustard Dressing

Salads | French cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Niçoise Salad with Fresh Tuna and Mustard Dressing

Ingredients

Red Wine Vinegar - 1 fl oz
Olive Oil - 7 fl oz
Dijon Mustard - 1 fl oz
Garlic - 1 clove
Anchovies - 8 pieces
Chinese green beans - 15.9 oz
Tuna - 31.7 oz
Tomatoes - 8 pieces
Orange Bell Peppers - 1 piece
Orange Bell Peppers - 1 piece
Salad Potatoes - 8 pieces
Farm fresh eggs - 6 pieces
Parsley - 1.8 oz
Olives stuffed with lemon - 32 pieces
Salt - to taste
Green peppercorns - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

Cut the tomatoes into large pieces. Season with salt.

Step 6

Cut the green and red bell peppers into strips and then into 3 pieces. Slice the potatoes into 5 mm thick rounds and cut each round into quarters. Also, slice the eggs. Place all ingredients in a large bowl and gently mix. Dress with the sauce and salt. Serve piled in the center of the plate.