Nizzasalat

Ingredients

• 1 handful mixed herbs (e.g., basil, chives, parsley)
• 1 Shallot
• 1 Garlic clove
• 60 ml white balsamic vinegar
• 40 ml olive oil
• Salt
• Pepper
• 400 g young potatoes
• 4 eggs
• 300 g green beans
• 200 g Cherry tomatoes
• 200 g black olives (pitted)
• 2 tbsp capers
• 50 g anchovy fillets (in oil)
• 800 g tuna steak
• 2 tbsp Vegetable oil

Instructions

1. 1.

   Rinse the herbs and shake dry. Finely chop the leaves. Peel the shallot and garlic. Dice the shallot, squeeze the garlic into the vinegar. Add the shallot to the mixture and whisk with oil, salt, and pepper to make a dressing.

2. 2.

   Wash the potatoes and boil in salted water for about 15 minutes. Boil the eggs for about 10 minutes. Wash, trim, and cut the beans into ~5 cm pieces; boil in salted water for about 8 minutes. Cool the potatoes, eggs, and beans under cold running water. Let the potatoes cool, then cut into pieces. Peel the eggs and quarter them.

3. 3.

   Wash the tomatoes and halve them. Drain the olives, capers, and anchovies.

4. 4.

   Combine all salad ingredients with the dressing and let rest for about 20 minutes.

5. 5.

   Wash the tuna, pat dry, and sear in hot oil for 1 minute on each side (or longer to taste). Season with salt and pepper. Remove from pan, cool briefly, then slice into strips. Arrange the salad with tuna in bowls and serve.