- 4 organic Eggs
- 1 lb fresh Green beansends trimmed
- 2 tbsp Vegetable oil
- 8 oz Ahi tunafresh or frozen (defrosted)
- ½ head of Iceberg lettuce
- 1 pint Cherry tomatoes
- ½ cup Black olivespitted
- ½ cup Olivessun-dried, pitted
- 16 oz Potatoesbaby
- to taste Salt
- to taste Black pepper
- Fresh dillfor garnish
- Basilfor garnish
For the dressing
- 6 tbsp Olive oilextra virgin
- 1 tsp Garlicminced
- 1 tbsp White wine vinegar
Easy Ahi Tuna Nicoise Salad
This Easy Ahi Tuna Nicoise Salad always reminds me of fresh salads eaten under a sun-filled blue sky in Nice, France where it originates. Traditionally made with tomatoes, hard-boiled eggs, black olives and anchovies or tuna and dressed with olive oil, this salad is as French as it gets!
My take on this classic salad starts by boiling 4 organic eggs. I then start to layer up the salad on a large serving platter, starting with iceberg lettuce, tomatoes and olives. I add green beans, cooked baby potatoes and halved eggs. I finish the salad by drizzling a simple dressing over the top and sprinkling some fresh herbs.
To make my version of Easy Ahi Tuna Nicoise Salad, you will need the following ingredients:
So, how do you make Easy Ahi Tuna Nicoise Salad?
Steps to make Easy Ahi Tuna Nicoise Salad
1 | Boil the eggs | 7 |
Boil 4 eggs in boiling water for 7 minutes. Once cooked, remove the eggs from the pot with a slotted spoon and place them in a bowl of cold water to cool. Reserve the water in the pot. | ||
2 | Cook the green beans | 3 |
Add the green beans to the same pot of water. Boil for about three minutes before draining and refreshing them under cold water. | ||
3 | Cook the potatoes | 4 |
Cook the baby potatoes in the microwave for about 4 minutes until soft. | ||
4 | Prepare the lettuce | 5 |
Cut the hard bits of the iceberg lettuce and discard. Throw away the outer leaves. Separate the leaves. Rinse them in a colander using cold water. Shake the excess water from the leaves and place them on a large serving platter. | ||
5 | Place tomato halves and olives on the lettuce | 3 |
Cut the tomatoes in half and place them on the lettuce leaves. Scatter the olives. | ||
6 | Sear the tuna | 8 |
Heat the vegetable oil in a non-stick pan over high heat. Season the tuna all over with salt and pepper. Place the tuna in the pan and cook for about two minutes. Flip it over and cook for 2 more minutes on the other side. | ||
7 | Assemble the salad | 3 |
Peel the eggs and cut each one in half lengthways. Place them on the lettuce with the tomatoes and olives. Add the potatoes and green beans. | ||
8 | Make the dressing | 2 |
Whisk the olive oil, garlic, white wine vinegar together with salt and pepper. | ||
9 | Serve | |
Dress the salad and serve with sliced tuna and a sprinkle of fresh herbs on top. | ||
Recipe Reviews
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