Photography by Douglas Bradshaw
Food styling by Ruth Gangbar
First published in Wish November 2005
food
Niçoise Salad
A colourful and healthy meal.
Ingredients (Serves 6)
| 1 lb |
sushi-grade tuna steak, about 1-inch thick |
| 1 | recipe Lemon Vinaigrette |
| 2 tsp | olive oil |
| 1 lb | new potatoes, washed, skins on |
| 2 tbsp | white vinegar |
| 1/2 lb | French beans, tailed and blanched |
| 24 | cherry tomatoes, halved (red and yellow) |
| 1/2 cup | thinly sliced red onion soaked in cold water |
| 1/2 cup | capers, rinsed |
| 18 | black olives, pitted |
| 1/4 cup | chopped fresh marjoram |
Instructions
- Rub tuna with olive oil and season with salt and pepper.
- Make Lemon Vinaigrette.
- Heat a non-stick skillet on high and sear tuna for 2-3 minutes per side for rare. Let tuna rest on a cutting board.
- Place potatoes in a large pot of cold, salted water and add white vinegar. Bring to a boil and cook for 10-15 minutes or until tender. Drain and cool.
- Cut potatoes into 1/4-inch-thick slices.
- Place all salad ingredients except tuna in a large bowl and dress with vinaigrette. Season with salt and pepper.
- Slice tuna in 1/4-inch-thick slices and place over salad.
Nutritional information
Nutrients per serving: 331 calories, 18 g fat, 21 g protein, 24 g carbs, 5 g fibre. Excellent source of vitamins A, B6, B12, C and E, and niacin, thiamin, phosphorus and magnesium.
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