Seared Tuna Niçoise Platter
A big sharing platter of the classic salade Niçoise: chargrilled tuna steaks, soft-boiled eggs, tomatoes, green beans, new potatoes, black olives and anchovies, with a Dijon vinaigrette.
50 mins
Getting Somewhere
Serves 6
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Nutrition per serving
480
Calories
38g
Protein
22g
Carbs
26g
Fat
Ingredients
- 6 tuna steaks (about 150g each)
- 6 eggs
- 500g new potatoes
- 300g green beans, trimmed
- 6 ripe tomatoes, quartered or sliced
- A large handful of black Niçoise olives
- 1 tin anchovy fillets
- 2 little gem or 1 round lettuce
- Olive oil, salt and black pepper
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1 small garlic clove, crushed
- 6 tablespoons olive oil
- Salt and pepper
How to make it
1. Vinaigrette Shake everything together in a jar.
2. Potatoes and beans Boil the potatoes in salted water until tender, 15 minutes. Drain, halve and toss with a little of the dressing while warm. Cook the beans in boiling water for 3 minutes, then plunge into cold water.
3. Eggs Lower the eggs into boiling water for 7 minutes for jammy yolks, then cool in cold water, peel and halve.
4. Sear the tuna Brush the tuna with oil and season well. Sear on a very hot griddle or pan for 1–2 minutes a side, leaving it rare in the middle. Rest for a couple of minutes.
5. Build the platter Lay the lettuce on a large platter. Arrange the tuna in the middle, whole or thickly sliced, then rows of potatoes, beans and tomatoes around it. Tuck in the eggs, olives and anchovies.
6. Dress Drizzle over the vinaigrette just before serving.
Good to know
- Everything except the tuna can be prepared a few hours ahead
- Get the griddle very hot. You want stripes outside and pink inside
Cooking ability level
Photos
