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

Published: 30 Jun 09
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4
Ready in 15 min

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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.

Recipe from July 2009 Issue

Nutrition

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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