Hearty Nicoise Salad with Seared Tuna


Ingredients per salad

  •  3 new potatoes (boiled until just tender)
  • 100g string beans (blanched till tender)
  • 100-150g tuna steak
  • 4-5 cherry tomatoes (halved)
  • 5 anchovy fillets (drained and rinsed)
  • ¼ cup calamata olives
  • 2 tbsp capers (rinsed)
  • Handful fresh baby salad leaves (rocket, baby spinach, mache, basil, baby gem etc)
  • 1 soft-boiled egg
  • Vinaigrette
    •  ¼ cup extra virgin olive oil
    • Juice of 1 lemon
    • 1tsp Dijon mustard

* Chef’s tip: Make this in a sealable glass jar so that any left over’s are easily kept in the fridge.

Glass also won’t retain any smell from the vinegar or mustard when you re-use the container.


  1. Assemble the Salad in a “composed fashion, keeping the individual ingredients separate around/on the bed of baby leaves.
  2. Oil, salt and pepper the tuna fillet, and sear for 1 minute on all sides until slightly charred.
  3. Allow to cool and slice thinly, fanning the slices out on top of the salad.
  4. Drizzle generously with the vinaigrette and serve.


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