Creating a good salad dressing is a complex business: which oil to use for which salad, and what kind of vinegar? Here's the definitive Garlic and herb dressing for tuna niçoise salad.
Ingredients
- 2 tbsp white wine vinegar
- Pinch of sugar
- Large garlic clove, crushed
- 2 tbsp finely chopped fresh chives
- 2 tbsp finely chopped fresh chervil or flatleaf parsley
- 6-7 tbsp extra-virgin olive oil, plus extra for brushing
- 2 x 230g tuna steaks
- 150g green beans, topped
- 12 cherry tomatoes, halved
- 100g black olives
- 2 baby gem lettuces, leaves separated
Method
- 1. Make the dressing by whisking the vinegar with the sugar, garlic and herbs and season. Gradually whisk in the oil until you have a thick dressing.
- 2. Heat a griddle pan until smoking. Brush the tuna with olive oil, season and griddle for 1-2 minutes each side until seared but still raw in the centre. Set aside. Blanch the beans in a pan of boiling water for 2 minutes then drain and refresh in cold water. In a large bowl, mix the green beans, tomatoes, black olives and lettuce.
- 3. Toss the salad with the dressing, slice the tuna thickly and place on top.
Nutritional info
Per serving: 395kcals, 29.4g fat (4.8g saturated), 29.1g protein, 3.5g carbs, 2.9g sugar, 0.2g salt