Salade Niçoise with Grilled Tuna and Niçoise Olives
85% автентично · French
A sophisticated take on Salade Niçoise, featuring fresh, lightly grilled tuna steaks instead of canned, and incorporating authentic Niçoise olives for a regional touch. This version emphasizes fresh ingredients and a slightly elevated preparation.
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Съставки
- Fresh tuna steaks400g
- Haricots verts (thin green beans)250g
- Fingerling potatoes300g
- Hard-boiled quail eggs8
- Heirloom tomatoes300g
- Niçoise olives75g
- Shallots, thinly sliced1
- Olive oil6 tbsp
- Lemon juice3 tbsp
- Tahini1 tbsp
- Garlic, minced1 clove
- Saltto taste
- Black pepperto taste
- Fresh parsley, chopped (for garnish)2 tbsp
Стъпки
- 1
Boil fingerling potatoes until tender, drain, and slice.
- 2
Blanch haricots verts in boiling salted water for 2-3 minutes until crisp-tender, then shock in ice water and drain.
- 3
Season tuna steaks with salt and pepper. Grill or pan-sear for 1-2 minutes per side for rare to medium-rare, then let rest and slice.
- 4
Prepare the dressing: Whisk together 4 tbsp olive oil, lemon juice, tahini, minced garlic, salt, and pepper.
- 5
Arrange the blanched beans, potatoes, sliced tomatoes, quail eggs, Niçoise olives, and sliced shallots on a platter. Top with the grilled tuna slices.
- 6
Drizzle the tahini-lemon dressing over the salad. Garnish with chopped fresh parsley.
