55min 4 ppl
Salade Niçoise with Fresh Tuna
42 minutes
4 people
Medium31–60 min or 7–12 steps
42 min · 8 steps
Medium: 31–60 min or 7–12 steps
520 kcalper person
Protein 48g
Carbs 22g
Fats 26g
About this dish
Seared-rare fresh tuna replaces the canned standard here — the key is a screaming-hot pan and a crust of crushed coriander and black pepper that contrasts with the silky, ruby interior. Doneness is a matter of preference: use a meat thermometer and pull the tuna at 45–50°C for a rare, ruby centre, or continue to 63°C for fully cooked.
Allergy Info
Eggs, Sulphites, Mustard, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Small waxy potatoessuch as Charlotte or Ratte, halved400 g
- Fine green beanstopped200 g
- Cherry tomatoeshalved200 g
- red onionvery thinly sliced1 small
- Soft lettucesuch as Bibb or Little Gem, leaves separated1 small head
- Garlic cloveminced to a paste1 small
Fish & Seafood
- Fresh tuna steaksabout 2.5cm thick4 x150g
Dairy & Eggs
- Large eggs4
Tins & Jars
- Niçoise or Kalamata olivespitted120 g
- Anchovy fillets in oilhalved lengthways4 fillets
Spices & Seasonings
- Whole coriander seeds1 tsp
- Whole black peppercorns1 tsp
- Flaky sea saltdivided1 tbsp
- Fine sea salt and black pepperfor the dressing1 pinch
Oils & Condiments
- Neutral oilfor searing2 tbsp
- Extra-virgin olive oilfor the dressing3 tbsp
- Red wine vinegar1 tbsp
- Dijon mustard1 tsp
- Lemon juicefresh1 tsp
Utensils
- Cast-iron or stainless steel skillet
- Meat thermometer
- Saucepan
- Mixing bowl
- Whisk
Method
1
Combine coriander seeds and black peppercorns in a dry pan and toast over medium heat until fragrant, about 2 minutes. Crush coarsely in a mortar or with the base of a heavy pan. Press the spice crust firmly onto both flat faces of each tuna steak. Season the edges with a pinch of flaky salt. Set aside at room temperature.
Approx. 4 minutes
2
Whisk together all dressing ingredients in a small bowl until emulsified. Slice the red onion and submerge it in cold water to mellow its bite. Halve the tomatoes and potatoes, separate the lettuce leaves, and measure out the olives and anchovies.
Approx. 5 minutes
3
Place the potatoes in a saucepan, cover with cold salted water, and bring to a boil over high heat. Reduce to a steady simmer and cook until a knife slides in with no resistance, about 12–15 minutes. Drain and keep warm.
Approx. 14 minutes
4
Lower the eggs gently into a separate pan of boiling water and cook for exactly 7 minutes for a just-set, slightly jammy yolk. Transfer immediately to an ice-water bath and leave for 5 minutes, then peel and halve lengthways.
Approx. 7 minutes
5
Blanch the green beans in the same boiling water for 3 minutes until bright green and just tender. Transfer immediately to the ice-water bath, then drain and pat dry.
Approx. 3 minutes
6
Heat the neutral oil in a heavy cast-iron or stainless steel skillet over the highest heat possible until the oil just begins to smoke. Pat the tuna steaks completely dry with kitchen paper and sear without moving for 90 seconds per side for a rare centre. Use a meat thermometer to check the centre reaches 45–50°C for rare or 63°C for fully cooked. Transfer to a board and rest for 2 minutes, then slice thickly against the grain.
Approx. 4 minutes
7
Drain the red onion and pat dry. Arrange the lettuce leaves across a large platter, then scatter over the warm potatoes, green beans, cherry tomatoes, olives, red onion, and anchovy fillets. Nestle the egg halves around the platter. Drizzle two-thirds of the dressing over everything.
Approx. 3 minutes
8
Lay the sliced tuna over the top, drizzle with the remaining dressing, and finish with a pinch of flaky sea salt. Serve immediately.
Approx. 2 minutes
