Salad Niçoise is an absolute classic, that I just adore. This recipe also includes tuna, we serve a similar dish at our restaurant. Just perfect for the summer!
For 2 portions
250 g tuna (sashimi quality)
1 canned tuna in sunflower oil (about 100g)
5 cherry tomatoes
5 green olives
200 ml sunflower oil
herbs for decoration (basil, oxalis)
salt and pepper
First, let’s prepare the dressing. Put the canned tuna into a bowl, add the egg yolk and lemon juice, season with salt and pepper and blend with a hand blender. Pour in the oil really slowly, drop by drop, until the dressing thickens, you can even help yourself by some pre made mayo, it is easier to whisk, then. Season to taste and it is ready to serve. If you like it a bit sharper, you can add some red wine vinegar.
Peel the potato and cut it into bigger cubes, cook in lightly salted water. Cook until soft and brown them in a pan on a bit of olive oil.
Cut the tomatoes in halves and arrange them on a plate with olives and anchovies. Sear the tuna in a very hot pan from all sides (it is better if the fish is room temperature, before you cook it). Decorate with herbs and you are ready to go! If you want to add some more classic elements, you can use romaine lettuce or green beans, it’s up to you. Let you imagination run wild! Enjoy!