Nizza Salad with Tuna, Olives and Eggs
A fresh salad featuring potatoes, green beans, cherry tomatoes, spring onions, mixed greens, black olives, capers, olive oil, vinegar and tuna fillet—Spoonsparrow style.
Ingredients
- 400 g small potatoes
- Salt
- 4 eggs
- 200 g Green beans
- 200 g Cherry tomatoes
- 2 Spring Onions
- 1 head of green oak-leaf lettuce
- 75 g black olives
- 2 tbsp capers
- 5 tbsp olive oil
- 0.5 tsp Sugar
- 1 Garlic clove
- 3 tbsp white wine vinegar
- Pepper
- 200 g tuna fillet
Instructions
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1.
Wash the potatoes and boil them in salted water for about 20 minutes until tender. In the meantime, boil the eggs in a small pot for 10 minutes. Trim and wash the beans and cook them in boiling salted water for 5 minutes until al dente.
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2.
Wash and halve the cherry tomatoes. Trim, wash and slice the spring onions into rings. Clean, rinse and dry the lettuce; tear large leaves into smaller pieces if desired.
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3.
Drain the potatoes, cool under cold running water, peel, and cut lengthwise in half. Shock the eggs in cold water, peel, and cut them into long slices. Drain the beans, shock with cold water, and cut them at a slight angle into bite-sized pieces. Let the olives drain. Gently mix all prepared ingredients in a bowl.
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4.
For the dressing, drain the capers and whisk them with 4 tbsp olive oil and sugar. Peel and press the garlic clove, then stir it into the mixture. Add white wine vinegar and season with salt and pepper. Ten minutes before serving, heat 1 tbsp of remaining olive oil in a pan. Rinse the tuna fillet with cold water, pat dry, season with salt and pepper, and sear over high heat for about 3 minutes on each side so the center stays raw. Cut the tuna into pieces.
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5.
Plate the salad on bowls or plates, distribute the tuna pieces on top, and drizzle the caper dressing over the whole dish.
