Grilled Tuna Salad Niçoise with potato chips is a loose interpretation of one of my favourite French dishes, which originates from Nice. A traditional Salad Niçoise reflects the cuisine of Provence, with raw vegetables from the market. Regional variations include fava beans or artichokes, potatoes, boiled eggs and leaves, such as rocket, mesclun or purslane. I’ve read that one should never use vinegar, or cooked ingredients, other than a hard-boiled egg. So, I may offend my French friends! I’ve blanched the green beans, roasted the capsicum, added vinegar to the dressing, and the anchovies are in the green sauce, rather than in the salad. I do, however, think that the flavours are delicious, and they remind me of my holidays in France. And, I bought the ingredients from my local market! https://farmerandson.com.au
Don’t be put off by the number of steps. The entire salad can be prepared in advance, although I quite like to grill the tuna just before serving. Cook the potatoes while you’re assembling the salad. The green sauce is inspired by the good folk of Cornersmith, who are very good at finding ways to use up all of their produce. https://cornersmith.com.au So often we throw away the stems of our herbs. Why not save them to blend into a green sauce, or use them to make stock?
I think this grilled Tuna Salad Niçoise is a beautiful dish to prepare for someone special. It’s really all in the presentation. Remember to find some flowers and light a candle!
If you’re a fan of pretty salads which use the best of summer produce, you might like to try making this one: Fennel and zucchini with nectarines and fior di latte
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Grilled Tuna Salad Niçoise with Potato Chips
Grilled Tuna Salad Niçoise
- 2 tuna steaks, about 100 g each
- 1 large tomato, washed and coarsely chopped I used a kumato
- 1 handful cherry tomaotes, washed and halved
- 1 red capsicum, roasted, peeled and diced
- 1 handful greens beans, washed, trimmed and blanched
- 1/4 cup pitted kalamata olives
- 1 tbsp capers
- 1 handful Italian parsley leaves, to garnish
- 2 potatoes, washed and thinly sliced lengthways try Royal Blue, Desiree, Kipfler
- olive oil, flaked sea salt & black pepper try smoked salt
- 1 fennel bulb, stems and fronds only
- 1 bunch Italian parsely, stems only
- 1 bunch mint, leaves and stems
- 3 anchovies
- 1 lemon, juce and zest
- 1/3 - 1/2 cup olive oil
- 2 cloves garlic, peeled and chopped
- flaked sea salt
- 1/4 cup olive oil
- 2 tbsp sherry vinegar substitute with white wine vinegar or lemon juice
- 1/2 tsp Dijon mustard
- 1/2 tsp caster sugar
- flaked sea salt and freshly cracked black pepper
Grilled Tuna Salad Nicoise
- Roast the capsicum a day ahead (to save time) if you can. Preheat the oven to 200°C (180°C fan-forced) and cook it in a baking dish for about 30-40 minutes until the skin blackens.
- When the capsicum is cool enough to handle, peel it, then remove the top and the seeds. Then dice the capsicum.
- Place the green beans in a shallow bowl of boiling water for 2 minutes. Then drain and refresh them in cold water.
- Arrange the green beans, tomatoes and capsicum on two plates, then scatter with olives and capers. Drizzle with the French vinaigrette and garnish with parsley leaves.
- Season the tuna steaks with salt and pepper and brush them with olive oil.
- Heat a skillet over medium-high heat.
- For a rare steak, cook the tuna for about 1 1/2 to 2 minutes on each side.
- Place the tuna steaks on top of the salads and add a dollop of green sauce. Serve immediately with the potato chips on the side.
- Preheat the oven to 240°C (220°C fan-forced) and line a baking tray with baking paper.
- Toss the thinly sliced potatoes in a drizzle of olive oil and smoked salt or sea salt flakes and pepper.
- Lay them flat on the tray and bake them for about 20 minutes. Keep your eye on them as they can burn quickly!
- Blend all the ingredients together and refrigerate until you're ready to use the sauce. Bring to room temperature before serving.
- Whisk all the ingredients together and refrigerate until you're ready to use.