Create a vibrant and healthy Fresh Tuna Nicoise-Style Salad with this easy-to-follow recipe. Featuring premium tuna, boiled eggs, crisp vegetables, and a light dressing, this classic dish is perfect for a nutritious lunch or dinner. The combination of flavours and textures makes it an ideal choice for seafood lovers. Order fresh tuna and other quality ingredients online from Pearl Seafoods for quick delivery across Sydney, and enjoy a delicious, homemade meal.
Ingredients List
2 fresh tuna loins (about 200g each)
4 medium potatoes, peeled and boiled
150g green beans, trimmed
4 quail eggs
1 red capsicum, sliced
6 radishes, thinly sliced
200g cherry tomatoes, halved
50g caperberries
2 tablespoons olive oil (for brushing tuna)
1 egg yolk
1 teaspoon Dijon mustard
2 anchovy fillets (optional)
2 garlic cloves, minced
Juice of 1 lemon
200ml olive oil
Salt and freshly ground black pepper to taste
Steps
For the garlic aioli dressing: place the egg yolk, mustard, anchovy, garlic, and lemon juice in a food processor. Process until smooth. With the motor running, slowly add oil in a thin, steady stream
until the mixture thickens and becomes pale. Season with salt and pepper to taste.
Boil the potatoes in a medium saucepan for 8 minutes. Add the beans and cook for an additional 2 minutes, or until both are tender. Refresh under cold running water and drain well.
In a separate saucepan, boil the quail eggs for 2 minutes for semi-soft, or until cooked to your liking. Refresh under cold water, peel, and set aside.
Heat a chargrill pan over high heat. Brush the tuna steaks with olive oil and season with salt and pepper. Cook for 1 minute on each side for medium-rare or to your preference. Set aside for 5 minutes to rest, then cut into 2cm pieces.
On serving plates, arrange the potatoes, beans, capsicum, radish, tomatoes, and caperberries. Cut the eggs in half and add to the salad along with the tuna. Drizzle with garlic aioli dressing and serve.
