Nizza Salad

Ingredients

• 3 romaine lettuce hearts (or head lettuce)
• 2 stalks basil
• 70 g black olives
• 1 Red Onion
• 70 g kidney beans
• 200 g Cherry tomatoes
• 200 g small potatoes (with skin, cooked, leftover)
• 4 eggs
• 2 tuna steaks (250-300 g each)
• 2 tbsp plant oil
• Salt
• black pepper (freshly ground)
• 4 tbsp white balsamic vinegar
• 3 tbsp olive oil
• 4 tbsp vegetable broth

Instructions

1. 1.

   Tear the lettuce into bite-sized pieces, wash and trim if needed, then shake dry. Wash the basil, shake dry, remove leaves and add to the salad. Drain the olives and add them. Peel the onion, halve it, slice thinly, briefly blanch if desired, and add to the salad. Rinse the beans, trim, optionally halve, boil in salted water for 6-8 minutes, drain, shock in ice water, then dry well. Wash the tomatoes, pat dry, cut into halves or quarters.

2. 2.

   If needed, peel and halve the potatoes. Boil the eggs in plenty of water for about 5-6 minutes, cool, peel, and quarter.

3. 3.

   Sear the tuna steaks in a grill pan with 2 tbsp oil, 3-4 minutes per side, then break apart into flakes.

4. 4.

   Combine all ingredients for the dressing, mix with the salad components (except the eggs). Arrange on plates, top with the egg quarters, season with pepper, and serve.