Niçoise Salad with Fresh Tuna, Capers, and Anchovies

Salads | French cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Niçoise salad with fresh tuna, capers, and anchovies.

Ingredients

New Potatoes - 8 pieces
Olive Oil - 4 fl oz
Pompano fillet - 14.1 oz
Chinese green beans - 6.3 oz
Garlic - 1 clove
Dijon Mustard - 1 tablespoon
Champagne Vinegar - 2 spoons
Banana Leaves - 50 pieces
Marinated cherries - 12 pieces
Olives stuffed with lemon - 3.2 oz
Capers - 2 spoons
Anchovy fillet - 8 pieces
Chicken Egg - 2 pieces
Lemon - 1 piece

Step by Step guide

Step 1

Boil the potatoes in salted boiling water for about 10 minutes until tender. Drain the water, cut into small pieces, and transfer to a bowl.

Step 2

Trim the ends off the green beans and cut them into small pieces. Boil in salted water for about 3 minutes, then drain and rinse under cold water. Add them to the potatoes.

Step 3

Heat olive oil in a skillet over high heat. Cut the fish into small cubes and sauté in the oil for about 3 minutes until golden brown. Transfer to the vegetables.

Step 4

Boil the eggs hard. Drain the water, then immerse them in cold water for a while. Peel and cut into small pieces.

Step 5

Mix the minced garlic, mustard, and vinegar, then add the remaining olive oil while continuously stirring vigorously. Season with salt.

Step 6

Place the lettuce leaves at the bottom of the salad bowl. Top with the prepared salad, olives, halved tomatoes, and capers. Drizzle with dressing and garnish with pieces of eggs and anchovies. Finally, squeeze lemon juice on top.