Tuna niçoise salad with garlic and herb dressing

Name: Tuna niçoise salad with garlic and herb dressing
Yield: Serves 4
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

Easy
July 2009

Easy
July 2009

Serves 4
Ready in 15 min

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.

Nutrition: per serving

Calories: 395kcals
Fat: 29.4g (4.8g saturated)
Protein: 29.1g
Carbohydrates: 3.5g (2.9g sugar)
Salt: 0.2g

Nutrition: per serving

Calories: 395kcals
Fat: 29.4g (4.8g saturated)
Protein: 29.1g
Carbohydrates: 3.5g (2.9g sugar)
Salt: 0.2g

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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

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.
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.
Toss the salad with the dressing, slice the tuna thickly and place on top.