Fresh Tuna Nicoise Style Salad

Enjoy a classic Fresh Tuna Niçoise Style Salad, packed with vibrant flavours and premium seafood. Order sashimi-grade tuna online from Pearl Seafoods today!

Fresh Tuna Nicoise Style Salad in white bowl.
Serves
4 people
Prep
20 minues
Cook
15 minutes
Difficulty
Medium

About This Recipe

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

  1. 2 fresh tuna loins (about 200g each)
  2. 4 medium potatoes, peeled and boiled
  3. 150g green beans, trimmed
  4. 4 quail eggs
  5. 1 red capsicum, sliced
  6. 6 radishes, thinly sliced
  7. 200g cherry tomatoes, halved
  8. 50g caperberries
  9. 2 tablespoons olive oil (for brushing tuna)
  10. 1 egg yolk
  11. 1 teaspoon Dijon mustard
  12. 2 anchovy fillets (optional)
  13. 2 garlic cloves, minced
  14. Juice of 1 lemon
  15. 200ml olive oil
  16. Salt and freshly ground black pepper to taste

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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