New Twist: Tuna Nicoise Salad
Total time: 32 min
Prep Time: 20 min
Cook Time: 12 min
The lutein and zeaxanthin found in brocolini and eggs are a great accompaniment to tuna packed with vitamins A and B2 as well as the omega-3 in canola oil.
salt and pepper to taste
lemon salt to taste (if available)
1 pinch sweet paprika
1 to 2 tablespoons crushed hazelnuts
1 to 2 teaspoons nigella seeds
canola oil, for brushing
1 tuna steak (freshest you can get)
150g green beans
2 small eggs
1 handful Kalamata olives
1/2 teaspoon Vegeta® seasoning
1 small clove garlic, crushed
1 tablespoon lemon juice
1 tablespoon lime juice
2 tablespoons freshly squeezed orange juice
2 small spring onions, finely chopped
1 1/2 teaspoons wholegrain mustard
2 tablespoons canola oil
1 pinch red chilli flakes (optional)
- Mix salt and pepper, lemon salt, paprika, crushed hazelnuts and nigella seeds (the latter can be replaced with black sesame seeds).
- Brush a little canola oil (or if you prefer, rapeseed oil or avocado oil) over your tuna steak. Coat tuna in the mixture of spices and nuts.
- Heat up a frying pan, and when particularly hot, sear the tuna steak on both sides. Once it is about 3mm "white-edged" (but still pink in the centre), take the tuna off the pan, let rest, and then slice thinly before adding to the salad.
- Parboil the green beans and the broccolini so that they are vivid green colour and still crisp to bite. Drain well.
- Boil the eggs, peel and cut in half once cooled; arrange with the beans, broccolini and the olives, add tuna in between (as per photo).
- For dressing: combine the Vegeta®, garlic, lemon, lime and orange juice, chopped spring onions, wholegrain mustard, canola oil and chilli flakes (if using), and mix well.
- Pour the dressing over the arranged salad on the serving plate.
Traditional Nicoise salad uses anchovies, however, I find that these clash with the wonderfully fresh and delicate flavour of seared tuna so I omit them. Similarly, traditional salad involves red onion or the like, but I am not a fan thus I use spring onions in the dressing instead to counterbalance the flavours. I normally make mine on one big platter for parties if it is a buffet style arranged as in the photo.