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Anna Gare

Salad Nicoise


Serves 4

Ingredients

  • 4 x 120g tuna steaks
  • 500 g kipfler potatoes
  • 8 quails' eggs cooked peeled & cut in half
  • 200 g stringless green beans
  • 4 large Roma tomatoes quartered

Caramelised onions

  • 2 purple Onions finely sliced
  • 1 tablespoon Olive Oil
  • 1½ tablespoons Olive Oil
  • 2 tablespoons red wine vinegar

dressing

  • 2 Cloves roasted Garlic finely chopped
  • 2 Anchovies finely chopped
  • 2 egg yolks
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Dijon mustard
  • ¾ cup Olive Oil

salsa

  • 1 tablespoon chopped Niçois olive 40g
  • 1 tablespoon baby capers
  • 1 tablespoon Italian Parsley chopped
  • 1 small Tomato deseeded and finely diced
  • 4 Anchovies finely chopped
  • of Lemon
  • Olive Oil
  • of Salt
  • of Sugar

Method

  1. Place tomatoes onto oven rack and sprinkle with salt & thyme and slow bake for 45 mins in 120 deg oven. This will intensify the flavour. Put aside.
  2. Cook potatoes whole in a pot of salted water and blanch beans in the same pot towards the end. When cooled cut potatoes & beans as desired.
  3. Caramelise onions by putting olive oil, sugar, salt, red wine vinegar and onions all into a pot and cook on medium-low heat for about 15 minutes, stirring occasionally until onions are just cooked through- they should be soft and shiny.
  4. Make dressing by combining yolks, lemon juice, anchovies, garlic & mustard. Whilst whisking slowly drizzle in oil.
  5. Lightly brush tuna with oil salt & pepper then sear on high heat, 2 minutes per side.
  6. For salsa, mix all ingredients together and taste for seasoning and citrus factor.
  7. Dress potatoes & eggs with ½ cup of dressing and put on desired platter or plates for individual serves.
  8. Then add in layers, first onions, beans, then tomatoes.
  9. Just before serving, sear tuna and place on top, then drizzle over with nicoise salsa.
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What do you think?

 
  • Wayne51
    December 2009

    I love this ladie's cooking clearly has a very good understanding of teh mix of flavours and flavour sensations texture, colour etc in a non complicated and fun approach

  • Wayne51
    December 2009

    I loe this ladie's cooking clearly has a very good understanding of teh mix of flavours and flavour sensations texture, colour etc in a non complicated and fun approach

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