Tuna niçoise salad with garlic and herb dressing

  • Portion size: Serves 4
  • Ready in 15 min
  • Difficulty: easy

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 (and best!) garlic and herb dressing for tuna niçoise salad.

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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
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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.
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Nutrition

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