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Fresh Tuna Niçoise Salad

Method

The use of freshly seared yellowfin tuna makes this a pared-back and refined take on a favourite summer lunch. The roasted tomato juices and left over dressing are great mopped up with some fresh bread.

Serves: 4

Slowly bake the truss tomatoes with olive oil, salt and pepper on a tray in an 180C oven for 2 hours.

Bring the eggs to boil gradually, taking them out after 6 minutes and peel them under cold water.

Wash and dry the rocket and basil. Use them to create a bed of greens on your serving dish.

Thinly slice the radishes on a mandolin.

Fry the yellowfin tuna steaks on a non-stick frying pan with olive oil. Fry  for 2 minutes each side for rare and 3 minutes each side for medium.

Top the bed of greens with the tomatoes, halved eggs, radish slices, and sliced tuna steaks.

Drizzle generously with dressing.

Variations:

You can also include Niçoise olives, capers, anchovies, green beans and potatoes depending on your requirements.

Recipe and photography by Laura Varsanyi, The Creative Muster.

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