Niçoise Salad with Fresh Tuna and Mustard Dressing
⏳ Time
30 minutes
🥕 Ingredients
17
🍽️ Servings
8
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.
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