Fresh tuna nicoise-style salad

title="Fresh tuna nicoise-style salad"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Fresh-tuna-nicoise-style-salad.jpg" srcset="https://img.taste.com.au/7SspMPqi/w720-h480-cfill-q80/taste/2016/11/fresh-tuna-nicoise-style-salad-27338-1.jpeg 720w, https://img.taste.com.au/ukQJgNL6/w643-h428-cfill-q90/taste/2016/11/fresh-tuna-nicoise-style-salad-27338-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Fresh tuna nicoise-style salad"
/>

• 0:20 Prep


• 0:15 Cook


• 
  4 Servings


• Advanced

Featured in
French recipes, Salad recipes

Ingredients

• 12 baby desiree potatoes, thickly sliced


• 200g baby green beans, topped


• 12 quail eggs


• 4 (about 200g each) tuna steaks


• 1 teaspoon olive oil


• 4 baby red capsicums, seeded, thinly sliced


• 6 red radishes, trimmed, cut into thin wedges


• 12 baby vine-ripened roma tomatoes


• 1/4 cup (50g) drained caperberries

Garlic aioli dressing

• 1 egg yolk


• 2 teaspoons Dijon mustard


• 2 anchovy fillets, finely chopped


• 2 garlic cloves


• 2 teaspoons lemon juice


• 1 cup (250ml) light olive oil

Method

• 
  
  
  Step 1
  
  
  
  
  For the garlic aioli dressing: place egg yolk, mustard, anchovy, garlic and lemon juice in the bowl of a food processor and process until smooth. With the motor running, gradually add oil in a thin, steady stream until mixture is thick and pale. Taste and season with salt and pepper.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Cook potato in a medium saucepan of boiling water for 8 minutes. Add the beans and cook for a further 2 minutes or until potato and beans are tender. Refresh under cold running water. Drain well.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Cook eggs in a small saucepan of boiling water for 2 minutes for semi-soft boiled or until cooked to your liking. Refresh under cold running water. Peel and set aside.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Heat chargrill pan over high heat. Brush tuna with oil and season with salt and pepper. Cook for 1 minute each side for medium-rare or until cooked to your liking. Transfer to a plate and set aside for 5 minutes to rest. Cut into 2cm pieces.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Arrange the potato, beans, capsicum, radish, tomatoes and caperberries on plates. Cut eggs in half and place on salad with tuna. Drizzle with aioli dressing to serve.
  
  
  

• Low carb


• Low sodium


• Lower gi

Nutrition

• 4144 kj

  Energy




• 65g

  Fat Total




• 11g

  Saturated Fat




• 9g

  Fibre




• 61g

  Protein




• 228mg

  Cholesterol




• 283.99mg

  Sodium




• 10g

  Carbs (sugar)




• 37g

  Carbs (total)

All nutrition values are per serve

Notes

Quail eggs are available from delicatessens and gourmet food stores.

• Author: Sarah Hobbs


• Image credit: Andrew Lehmann


• Publication: Notebook:

Source: taste.com.au