This new take on the classic Niçoise salad features poached egg and lightly seared tuna crusted with a zesty blend of chia seeds, lime, Chilli and garlic. Combine with new potatoes, green beans and olives then dressed with a Dijon Chia blend vinaigrette to make a hearty salad that’s a complete meal.


  • Vinaigrette:

  • 1/4 cup (60ml) extra virgin olive oil

  • 1/4 cup (60ml) white wine vinegar

  • 2 tsps Dijon mustard

  • 1/2 tsp McCormick ground Sea Salt

  • 1 tbsp Chia Seed with Citrus, Chilli and Garlic Blend

  • (See Recipe)

  • Tuna:

  • 1 rectangular piece (180g) sashimi-grade tuna

  • 1/2 tsp McCormick ground Sea Salt

  • 1/4 tsp McCormick Coarse Ground Black Pepper

  • 4 tsps Chia Seed with Citrus, Chilli and Garlic Blend (See Recipe)

  • 2 tbsps (40ml) vegetable oil

  • Salad:

  • 6 each baby yellow, red and purple new potatoes

  • 250g fresh green beans trimmed

  • 1 tbsp (20ml) white wine vinegar

  • 6 large eggs

  • 1/2 cup assorted teardrop tomatoes, halved

  • 1/2 cup thinly sliced baby cucumbers

  • 1/4 cup pitted niçoise olives, halved

  • Chia Seed with Citrus, Chilli and Garlic Blend, for garnish (separate recipe below)

  • Chia Seed with Citrus, Chilli and Garlic Blend

  • 1 tbsp chia seeds

  • 2 tsps grated lime peel

  • 2 tsps McCormick Chilli Powder

  • 1 tsp McCormick Garlic Powder

  • 1/4 tsp ground Chipotle Chilli


  • 1.

    For the Vinaigrette, place oil, vinegar, mustard and sea salt in blender container; cover. Blend on high speed until smooth. Pour into small bowl. Stir in Chia Blend. Cover. Refrigerate until ready to use.

  • 2.

    For the Tuna, season tuna with sea salt and pepper. Coat with Chia Blend, pressing firmly so mixture adheres to the tuna. Heat oil in large frypan on medium-high heat. Add tuna; sear 1 1/2 to 2 minutes on all sides. Remove tuna to plate; set aside to cool slightly. Cover and refrigerate until ready to serve.

  • 3.

    For the Salad, cook potatoes in large saucepan of simmering salted water to cover 15 to 20 minutes or until fork tender. Drain and rinse with cold water. Let drain. Meanwhile, cook green beans in large saucepan of simmering salted water to cover 3 to 5 minutes or until tender-crisp. Drain and rinse with cold water. Drain well. Cut potatoes in half or quarter, depending on size. Place in large bowl with green beans. Add 1/4 cup of the Vinaigrette; toss to coat. Season with sea salt to taste. Set aside.

  • 4.

    For the Poached Eggs, fill large deep saucepan with 5cm (2 inches) water. Add 1 tbsp (20ml) vinegar. Bring to boil. Reduce heat to medium. Break 1 egg into small dish. Carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.

  • 5.

    To serve, slice tuna into thin slices. Divide potato mixture, tomatoes, cucumbers and olives among 6 plates. Top each with tuna slices and a poached egg. Drizzle remaining Vinaigrette over tuna slices. Sprinkle egg with additional Chia Blend.

  • Chia Seed with Citrus, Chilli and Garlic Blend:

  • 1.

    Mix all ingredients until well blended.

  • 2.

    Store in tightly covered jar in refrigerator.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 337kj
  • Fat Total 23g
  • Saturated Fat 3g
  • Protein 16g
  • Carbohydrate 16g
  • Sugar 2g
  • Sodium 486mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe was provided by McCormick.

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