Nicoise Salad with Tuna
A fresh Nicoise salad featuring tuna and a variety of vegetables. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 eggs
- 300 g kidney beans
- Sea salt
- 1 Red Onion
- 8 tbsp olive oil
- 3 tbsp mild wine vinegar
- 4 marinated artichokes
- 50 g black olives (pitted, e.g., Taggiasca olives)
- 1 tbsp capers
- 1 tsp Mustard
- pepper (ground)
- a pinch of sugar
- 200 g Cherry tomatoes
- 4 Basil stems
- 150 g mixed baby salad leaves
- 200 g tuna fillet
Instructions
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1.
Cook eggs in boiling water for 8 minutes until soft-boiled. Shock and cool. Rinse beans, trim, halve diagonally, and boil in salted water for about 8 minutes until al dente. Drain, shock, and set aside. Peel onion, slice into rings, and sauté in 1 tbsp oil for 2-3 minutes. Deglaze with 1 tbsp vinegar and cool. Drain artichokes and quarter.
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2.
Combine beans, onions, artichokes, olives, and capers in a large bowl. Whisk together 2 tbsp vinegar, mustard, salt, pepper, sugar, and 6 tbsp olive oil to make a vinaigrette. Pour over the prepared ingredients and mix well. Season with additional salt, pepper, and vinegar as needed.
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3.
Wash tomatoes and quarter them. Remove basil leaves from stems. Wash salad leaves and dry by spinning. Gently fold tomatoes, salad leaves, and basil into the bean mixture.
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4.
Sear tuna in remaining oil for 1-2 minutes on each side until just cooked. Peel eggs and cut into wedges. Season tuna with salt and pepper and slice into rounds. Arrange tuna and egg wedges on top of the salad. Serve with crisp baguette.
