Warm salad Nicoise with tuna steak

March 2, 2008

It’s sometimes quick and easy to make yourself a tuna Nicoise with tinned tuna, and often a half decent meal out will even offer the same, but the best kind of tuna Nicoise involves fresh, meaty tuna, preferably from a renewable source.*

Mr Rice loves his Nicoise salads, so I thought it only fair to treat him to a special version to remind him how much I appreciate his husband skills. This recipe is based on Simon Rimmer’s version – the dressing and vegetables are warm, as well as the freshly griddled tuna, so it’s perfect for a chilly day.


Recipe for warm salad Nicoise with tuna steak
100g green beans
100g new potatoes
12 cherry tomatoes
2 eggs
2 fresh tuna steaks
1 tbsp olive oil
1 tbsp Dijon mustard
30ml white wine vinegar
150ml olive oil
juice of 1 lemon
salt and pepper

Scrub the new potatoes and halve if necessary, to make them all bite-size, then put them on to boil for about ten minutes. Put the two eggs onto boil for ten minutes.Then trim the green beans and steam for 7-8 minutes. Meanwhile, for the dressing, whisk together the mustard, vinegar, olive oil, lemon juice, salt and pepper.

When the dressing is mixed, transfer it to a frying pan and warm over a low heat. Drain the potatoes and them, the steamed beans, potatoes and tomatoes and toss them in the warm dressing. Remove from the heat.


Brush the tuna steaks with a little olive oil and season with salt and pepper. Cook the tuna steaks on a hot griddle pan for about 30 seconds on each side. To serve, pile up the dressed vegetables and place the tuna steak on top, with the halved hard boiled egg on the side.

*The salad can also work with tinned tuna. Just drain it and add to the vegetables and dressing at the last minute. 

© Katheryn Rice 2008

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