Niçoise Salad

Ingredients

• 4 slices of tuna (about 180 g each)
• 1 lemon (juice)
• 5 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 10 small early potatoes
• 200 g Green beans
• 250 g Cherry Tomatoes
• 4 hard‑cooked eggs
• 1 Red Onion
• 1 small Romaine lettuce head
• 8 tbsp olive oil
• 4 tbsp white wine vinegar
• 1 Lime (juice)
• Salt
• black pepper (freshly ground)
• 80 g Black olives
• 10 anchovy fillets (in oil)

Instructions

1. 1.

   Mix lemon juice, olive oil, salt and pepper; drizzle over tuna slices and marinate for about 30 minutes.

2. 2.

   Wash the early potatoes thoroughly and boil them in their skins in plenty of salted water for 15–20 minutes until tender.

3. 3.

   Rinse the green beans, trim ends, and cook in boiling salted water for 10–12 minutes. Drain, shock in cold water, then let drain. Wash cherry tomatoes and halve them. Peel eggs and cut into wedges. Peel red onion, halve and slice into strips. Tear romaine lettuce into bite‑sized pieces after drying. Whisk olive oil with white wine vinegar and lime juice; season with salt and pepper.

4. 4.

   Arrange salad on four plates: early potatoes, green beans, cherry tomatoes, onion rings, egg wedges, anchovy fillets and black olives. Drizzle with the dressing.

5. 5.

   Grill tuna steaks over high heat or in a grill pan for 3–4 minutes per side. Flake slightly if desired, place atop the salad, and finish with freshly ground pepper.