Peppered Fresh Tuna Niçoise Salad
Rated 5.0 stars by 1 users
Author:
Jane Lovett
servings
4-6
Fresh, vibrant and very savoury, this slight variation of the wonderful classic French salad transports me straight to the Mediterranean. Perfect for even the hottest of days, with the added bonus it can all be prepared the day before ready for a last-minute assembly job.

ingredients
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300g fine French beans, topped but not tailed
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12 quail’s eggs (or 4-5 hen’s eggs)
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2-3 handfuls salad leaves, such as mixed leaves, baby spinach, round or cos lettuce
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450 waxy new potatoes, cooked and cut lengthways into three
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½ red onion, sliced very thinly
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250g cherry or baby plum tomatoes, halved
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12–15 black olives, stoned
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8 anchovy filets, snipped into slivers salt
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1–2 tablespoons cracked black pepper
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2 x 225g fresh tuna steaks
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olive oil
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1 teaspoon black olive tapenade
For the dressing
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½ teaspoon salt
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1 teaspoon Dijon mustard
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1 clove garlic, crushed
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2 tablespoons red wine vinegar
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7 tablespoons olive oil
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1 tablespoon fresh tarragon, chopped, or ½ teaspoon dried tarragon
directions
1. Cook the beans in boiling salted water until just tender. Drain, cool under cold water and dry well on kitchen paper.
2. Put the quail’s eggs into a small saucepan, barely cover with water, bring to the boil and cook for 2 minutes. Drain, cool in cold water and peel.
3. Mix the dressing ingredients together and set aside.
4. Spread the salad leaves over the bottom of a large platter, tearing any larger ones. Scatter over the beans, then arrange the potatoes over the beans, followed by the red onion, tomatoes and the halved eggs. Dot around the black olives and anchovies.
5. Heat a frying or griddle pan, until very hot. Spread the cracked pepper onto a plate; rub a little salt into the tuna steaks and then press into the pepper to coat. (Alternatively grind pepper from a mill over the steaks.) Rub with a little olive oil and sear for 30 seconds on each side. Slice the tuna steaks diagonally and arrange over the salad, then spoon over the dressing. Mix the tapenade to a sauce consistency with a little olive oil and dribble this over the salad. Leave the salad for 15 minutes, to give the flavours time to meld together, before serving.
Recipe Note
Get-Ahead:
All the salad components can be prepared up to a day in advance and kept covered separately in the fridge. However, only slice the seared tuna just before serving.
Hints & tips:
Use two tins of tuna, drained, instead of fresh, if you prefer.