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Seared tuna steaks and nicoise salad
- Published: 7 Jul 21
- Updated: 25 Mar 24
A delicious tuna steaks and nicoise salad recipe for picnics and lunches. Seared tuna, potatoes, eggs and olives combine to make an elegant but filling salad.
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Loved this recipe? Our tuna nicoise pasta is similar, and perfect for family dinners and lunchboxes.
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Serves 4
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Hands-on time 20 min, plus resting
Ingredients
- 500g small new potatoes, scrubbed and halved if large
- 200g french beans, trimmed and halved
- ½ red onion, thinly sliced
- 1 tsp red wine vinegar
- ½ tsp sugar
- ½ tsp salt
- 2 medium free-range eggs (at room temperature)
- 500g MSC-certified sustainable fresh tuna steak (see Know-how)
- 1 tbsp extra-virgin olive oil
- 4 tomatoes, chopped
- 4 anchovy fillets in oil, drained and chopped
- 2 tbsp small (non-pareil) capers, drained and washed
- 50g niçoise olives, pitted (or use kalamata instead)
- 2 tbsp roughly chopped basil
- 1 tbsp roughly chopped parsley
- Handful rocket leaves
For the dressing
- 1 tbsp red wine vinegar
- 1 tsp wholegrain mustard
- ¼ tsp caster sugar
- 4 tbsp extra-virgin olive oil
You’ll also need
- Griddle pan
Method
- Bring a medium pan of water to the boil with a pinch of salt. Add the potatoes and cook for 10 minutes. Add the beans and cook for a further 3 minutes until tender. Drain and refresh under cold water, then drain well, pat dry and set aside.
- Meanwhile, combine the onion slices, vinegar, sugar, salt and a pinch of pepper in a small bowl. Add 1 tbsp water and set aside for 15 minutes to quick-pickle. Drain well and put in the fridge.
- Put the eggs in a saucepan of gently boiling water and simmer for 7 minutes. Drain and plunge into cold water. Peel and cut in half (or see Make Ahead).
- Heat a griddle pan or heavy-based frying pan over a high heat. Rub the tuna with the olive oil and season. Add to the pan and cook for 1-2 minutes on each side, depending on the size of the steaks. (The tuna should be cooked on the outside but rare in the middle – similar to beef carpaccio.) Remove from the pan and rest for 5 minutes, then cut into thin slices, cover and chill until needed.
- For the dressing, whisk all the ingredients together in a small bowl. In a separate bowl or container, combine the potatoes, beans, tomatoes, anchovies, caper, olives, herbs and rocket leaves. Add a couple of tablespoons of the dressing and stir well (see Make Ahead).
- To assemble, transfer the salad to a big plate or platter and arrange the tuna slices on top. Drizzle over the remaining dressing just before serving.
- Recipe from July 2021 Issue
Nutrition
- Calories
- 516kcals
- Fat
- 22.2g
- Protein
- 48.7g
- Carbohydrates
- 26.7g (7.7g sugars)
- Fibre
- 7.3g
- Salt
- 1.3g
delicious. tips
Easy swaps Use white wine/sherry vinegar instead of red wine vinegar.
Prepare the salad, eggs and dressing up to 1 day ahead. Cool the eggs in iced water and keep in the shellsuntil ready to assemble.
If you can find a tuna loin, it can be cooked as a whole piece and sliced. Alternatively, you can quickly sear and slice thinner tuna steaks (either works well).
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