The Salade Niçoise is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, dressed with olive oil. This recipe for the delicious salad serves 2 and is a delight with a glass of our 2019 Culinaria Pinot Noir Chardonnay.

Recipe

Ingredients

120 g Tuna, peppered and rolled

1 tomato

1 potato

½ cup olives

50 g fine green beans

1 egg

2 Tbsp chopped parsley

2 Tbsp Garlic Aioli

Handful of black olives

Salt

Lemon Juice

Avocado, optional

Method

Get a pot of water on the stove.

Blanch the tomato in boiling water for 1 min until the skins start to burst, place in to ice water. Remove the skins, quarter the tomato and remove the skins. Cut the flesh into small dice

Place the beans into boiling water for 2 minutes, remove and place into ice water. Cut the beans lengthwise in half.

Peal, dice and cook the potato in fresh boiling water until tender but not over cooked. Strain the potatoes and dry them well. Place them in hot oil until golden and crisp.

Cook the egg in boiling water for 6 minutes and 45 seconds. Place in ice water and peel.

Sear tuna in a hot pan with some oil - 30 seconds on each side. 

Heat a pan on the stove with some butter. When the butter is foaming, add the tomato, olives, beans and potatoes. Sauté for a minute or two. Season, add lemon juice and remove from the heat.

Assemble the ingredients on the plate and serve.

Add extra avocado or asparagus if you like.

Dress with aioli.