Nicoise salad classic with tuna
Cooking time:
1 hour 15 minutes
Active time:
1 hour 5 minutes
Complexity:
Pro
Pre-defrost tuna fillets
Nicoise is a popular French salad around the world, which began to be prepared in Nice at the end of the 19th century. What should be a classic recipe for niçoise, chefs have been arguing for years. We offer you the most common - with tuna, green green beans, boiled potatoes, quail eggs, tomatoes, olives and dressing based on anchovies and mustard. For more brightness and freshness, add slices of fresh radish and romano salad. And nicoise is served traditionally not mixed.
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Recipe "Salad Nicoise classic with tuna"
Ingredients for 4 servings
quail eggs
10 pcs.
tuna fillet-pieces without skin frozen
1 pack (500g)
frozen green beans
1 pack (400g)
cherry tomatoes
250 g
garden radish
4-5 pcs.
boiled potatoes
5 pcs.
pitted olives
1 can (130g)
pitted olives
1 can (280g)
romano salad or iceberg
300g
capers
1 tbsp. l.
vegetable oil for frying
3-4 tbsp. l.
anchovies
4-5 pcs.
balsamic
1 tsp (optional)
Dijon mustard
1 tsp
olive oil
50-60 ml
lemon juice
½ tsp
quail eggs (raw)
2 pcs.
sugar
1/3 tsp
Step 1/8
Defrost the tuna fillets beforehand and boil the hard boiled eggs. Heat a frying pan with 2 tbsp. l. vegetable oil, put pieces of tuna fillets, fry for 2-3 minutes on each side. Place on a napkin.
Step 2/8
Peel and halve the eggs. Drain the brine from olives and olives. Chop boiled potatoes into large pieces or take baby potatoes.
Step 3/8
Heat a frying pan with 1-2 tbsp. l. vegetable oil, lay out the potatoes and fry until golden 5-10 minutes.
Step 4/8
Finely slice the radishes using a grater or slicer. Place in a bowl of water and ice for about 5-7 minutes to allow the bitterness to go away and the slices to feel bouncy.
Step 5/8
Dip the beans in salted boiling water and cook for 3-5 minutes. Then drain immediately to avoid overcooking.
Step 6/8
Cut the cherry tomatoes into halves. Rinse the lettuce leaves well, dry and tear with your hands.
Step 7/8
Place the quail eggs, potatoes, olives, olives, beans, capers, cherry, lettuce, radish slices and tuna slices on a plate. Alternatively, you can lay all the ingredients on the lettuce leaves.
Step 8/8
Make the dressing. To do this, mix the anchovies, 2 raw quail eggs, Dijon mustard, olive oil, lemon juice, balsamic (optional) and sugar with a blender until smooth. Pour the resulting dressing over the salad and serve.
Ingredients for 4 servings
quail eggs
10 pcs.
tuna fillet-pieces without skin frozen
1 pack (500g)
frozen green beans
1 pack (400g)
cherry tomatoes
250 g
garden radish
4-5 pcs.
boiled potatoes
5 pcs.
pitted olives
1 can (130g)
pitted olives
1 can (280g)
romano salad or iceberg
300g
capers
1 tbsp. l.
vegetable oil for frying
3-4 tbsp. l.
anchovies
4-5 pcs.
balsamic
1 tsp (optional)
Dijon mustard
1 tsp
olive oil
50-60 ml
lemon juice
½ tsp
quail eggs (raw)
2 pcs.
sugar
1/3 tsp
Nutritional value per 100 g
Calories
122 kcal
Proteins
9 g
Fats
7 g
Carbohydrates
5 g
Saturated fat
1 g
Dietary fiber
1 g
Added sugar
0 g
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