Nicoise Salad

Ingredients

• 2 tuna steaks (about 2 cm thick)
• extra virgin olive oil for brushing
• 250 g green beans
• 2 heads of lettuce (in leaves)
• 3 large hard‑boiled eggs (quartered)
• 2 juicy cherry tomatoes (halved)
• 50 g sardine fillets in oil, drained
• 50 g black olives
• fresh basil sprigs for garnish
• 125 ml garlic oil
• 2 cloves garlic (crushed)
• 3 tbsp white wine vinegar or lemon juice
• 1 tbsp Dijon mustard
• 0.5 tsp Sugar

Instructions

1. 1.

   Heat a grill pan over high heat. Brush one side of each tuna steak with olive oil, place fat‑side down in the pan and sear for 2 minutes.

2. 2.

   Flip the steaks, brush the other side, season with salt and pepper, then cook to desired doneness: 2 minutes for medium‑rare, up to 4 minutes for well‑done. Let rest.

3. 3.

   Meanwhile, bring salted water to a boil in a pot. Cook green beans for 10 minutes until firm, drain, and transfer immediately to a large bowl. For the dressing, combine all remaining ingredients in a jar, shake vigorously, taste, and adjust seasoning if needed. Toss the beans with the dressing and set aside.

4. 4.

   Lay a large serving platter with lettuce leaves. Scoop beans from the bowl with a slotted spoon—reserve excess dressing—and arrange them on the lettuce center. Tear tuna into small pieces and scatter over the beans. Arrange egg quarters and tomato halves around the edge of the platter. Distribute sardine fillets, olives, and basil over the salad. Drizzle reserved dressing over the finished dish and serve immediately.